Ruths Homemade Vanilla Extract Recipes

HOMEMADE VANILLA EXTRACT

Steps:

• Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.

RUTH'S HOMEMADE VANILLA EXTRACT

Steps:

• In Ruth's own words:.
• I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
• Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
• (By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
• Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
• That's it!
• Now you just have to wait for it to steep.
• I'll tell you why I cut up the beans, rather than leaving them whole.
• The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
• Vanilla beans are long and thin, and will stand up vertically in the bottle.
• If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
• Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
• The longer the beans steep totally submerged the stronger the flavor of the extract.
• That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
• The remainder I leave in the vodka bottle to further infuse with flavor.
• By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
• Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
• Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
• Okay, so now it has to steep for a couple of months.
• It will get darker and darker over time; strain before using.
• I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
• Here's the fun part: the same vanilla beans may be reused to make more essence!
• When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
• When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
• You really cannot imagine how much flavor these beans contain!
• I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
• As long as you see the color come through, the flavor will also be there.
• As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
• I have been making all my own vanilla extract for years using this method with excellent results.
• Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
• When making the extract yourself, however, you have control over the quality of the vanilla beans used.

VANILLA EXTRACT

Steps:

• Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.

NOT YOUR MOMMA'S VANILLA EXTRACT

Steps:

• Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.

VANILLA EXTRACT

Steps:

• Put the vodka in a sterilized glass container.
• Break or chop the beans into pieces and drop into the vodka.
• Cover the vodka with a lid.
• Let sit on a shelf for 2 weeks, shaking every other day.
• Use a tad bit less than you would regular vanilla extract.
• When you are gettting low, just add more vodka if the beans still smell good.

HOMEMADE VANILLA EXTRACT

Steps:

• Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.