How to Make Homemade Vanilla Extract and Never Buy Imitation Stuff Again

So delicious infused
During Christmas, which is also the perfect season for baking and replacing all meals with cookies, vanilla extract is in high demand. Many store-bought extracts contain dextrose, corn syrup, sugar, and artificial flavors. Often they are even diluted. It sucks! Whether you're an experienced baker looking for a healthier alternative or looking for awesome jar - shaped food gift sets, you really can't go wrong with homemade vanilla extract, especially if it's made with pure and simple ingredients.To do this, you really don't have to be Martha Stewart or someone who spends all your lunch breaks on Pinterest. You'll only need vanilla beans, alcohol, and a little patience (rightfully the most difficult part) to make your own vanilla extract at home. Yes, vanilla extract is prepared with the addition of liqueur. Once you're done, start adding it to everything-granola, instant bread, French toast, oatmeal-and you'll never buy the store-bought version again.First, understand your beans. No legumes! (Oh, God, help me.) Kids can get expensive ones, which is perfectly normal, since vanilla beans are one of the most labor - intensive crops in the world. I know you probably have the same budget as me, but vanilla is just one of those things you should never skimp on: always buy real products, not fake shit. The most common varieties of vanilla are Madagascar and Bourbon. Others include smoky and spicy Mexican vanilla, floral, fruity and chocolate Tahitian vanilla, milky Ugandan vanilla and smoky and woody Indonesian vanilla. Choose for yourself or mix it up. If you want to try a few, buy a sample of beans at Beanilla or on eBay and find out which varieties you prefer.It's also worth knowing the difference between vanilla beans of grade A and B. Grade A beans (also called "gourmet" or "premium") are usually sold in the spice section of most grocery stores. They are best used in recipes that use pasta or seeds. Vanilla B beans are ideal for extraction because they are drier and have a lower water content. Although Grade A vanilla beans are sold in bulk, Grade B is sold by weight, which means you can save a dollar. Hot tip!Then get out the booze. In most cases, vodka is used to prepare the extract. Neutral taste gives vanilla a shine. With vodka, the taste of the final product will be very close to the store. But rum, brandy, and bourbon will also work, depending on what variety of flavor you're really looking for. In general, cheap liquor is questionable... for example, questionable for college. But when it comes to making vanilla extract, you can go cheap without sacrificing flavor. Vodka, Old Crow, and El Dorado are probably familiar to you, a 19-year-old. They're actually perfect, as long as the brands on the bottom shelf don't evoke memories of the frat basement. Alternatively, you can order something slightly more expensive - for your own good. Whether you decide to buy new bottles or use what's left over from last weekend (without judgment), just make sure that the liquor contains at least 40 percent alcohol — that's 80% sample.It doesn't take long to see and smell the result, but it does take several months for the alcohol to turn into an extract. Plan ahead if you're giving homemade vanilla extract as holiday gifts. Start in September, and your DIY food gifts should be ready just in time for the holiday season. Obviously, this isn't always practical, and you can start bottling in early December. In this case, when making a gift, stick a tag or sticker on the jar to the bottle, indicating when it will be ready for use. After six weeks, vanilla will appear in the alcohol, but it doesn't really turn into an extract until three months later. Like a good wine, vanilla extract matures over time if stored in a cool, dark place. The longer it is infused, the more fragrant it will turn out. The image below, from left to right, shows an extract that has been aged for 3 months, 3 weeks, and 3 days.This homemade vanilla extract recipe is completely customizable based on the size of your bottle or jar and the amount you want to fill. Here's a good rule of thumb: use 2-3 vanilla beans for every half cup of alcohol, or 6-7 beans for every cup. Everything is relative. Let's get started!Smooth out each vanilla pod by running the blunt side of a knife over its surface. This will help distribute the seeds evenly throughout the pod. Cut each bean lengthwise in half, leaving it connected at one end.Put the vanilla beans in a clean, empty jar. Pour just enough alcohol into the jar so that the beans are completely covered. Close it tightly.Keep the jar in a cool, dark place for several months, shaking it lightly about once every two weeks. You can also open it on occasion to sniff or taste it.After three months, remove the pods and transfer the extract to dark glass jars to preserve the flavor. If you leave the seeds in the extract, it will give your baked goods a richer taste. If you prefer seedless extract, strain the seeds using a coffee filter, cheesecloth, or a bag of nut milk (this is the real thing; thank you, Gwyneth). Once the pods are dry, you can peel the seeds from the inside and use them as a paste. Or you can forget to filter the extract at all and just top it up in the bottle when it starts to run out. If you decide to do this, keep adding new vanilla grains to the bottle, as most of the flavor from the original grains would have already been extracted. Step into this vanilla-infused night.