Vanilla extract is an essential in my pantry. When I decided to live plastic free, I stopped buying vanilla essence in plastic and started buying vanilla extract in glass bottles. I found a fair trade brand which even had a metal lid, but it still had a pesky piece of plastic around the neck of the bottle. I decided to see if I could make my own with less waste. Thankfully vanilla extract is incredibly easy to make from just two ingredients, vanilla beans and alcohol.
Vanilla beans
Finding vanilla beans in bulk (that is, without packaging) took ages but they were under my nose the whole time, I just hadn’t noticed. Make sure you ask in stores and at markets to be sure you haven’t missed them too. They might even sell you some from a bulk order before they get packaged.
If you can, choose organic, local and fair trade, and choose Grade B vanilla beans (also called extract beans) because their lower water content is better for the extraction process. Don’t worry if you can only get Grade A beans, you will still end up with delicious vanilla extract.
Alcohol
Vanilla extract is made using 35% – 40% (70-80 proof) alcohol. You can use gin, vodka, or white rum depending on the flavour you like. I chose 80 proof vodka so that the flavour doesn’t compete as much with the vanilla, and I have some other uses in mind for the vodka. The vodka I found had a plastic tamper-proof seal around the lid, but it wasn’t much bigger than for the little bottle of extract, so I am reducing my waste by making large volumes myself. The larger glass bottle also has more reusability than the little ones. Again, you might want to see if you can find an organic or local alcohol.
Method
Place 3 vanilla beans split length ways into a jar with 250ml of alcohol. Use this ratio to make bigger amounts, for example six vanilla beans in 500ml of alcohol.
Some people suggest sterilising the jar first but bacteria cannot grow in 40% alcohol so I didn’t bother with this step. And because of the alcohol it will last for years.
Give it a quick shake, then store in a dark place like the pantry for about 2 months. Keeping it out of the light helps keep the nutritional value. Using a dark coloured jar helps with this but I wanted to be able to see the colour change over time so I used a clear glass jar. Try to remember to shake the vanilla extract one or two times a week. You can leave it longer to keep developing the flavour or use it after one month. It’s really up to you.
Apparently the vanilla pods will last for two years so I am going to decant the finished vanilla extract into the little bottles I saved from the store-bought vanilla extract, and add another cup of alcohol to the vanilla beans to keep up the supply.
I love the fact that homemade vanilla extract saves money and has no extra ingredients or flavours. How great would a bottle of homemade vanilla extract be as a gift?
Gippsland Unwrapped 
I make my own paste (vanilla) but I’m thankful I have a fabulous whizzing up machine. You could also make vanilla powder which I’ve recently heard about.
I can’t remember exact details as I haven’t done it just yet (I have a long list of things to make myself…for m it’s partially about the environment, partially about not buying store made products which ofte are to the same end) but basically it’s about dehydrating the beans and then whizzing them up to a powder. Apparently stronger than extract and paste.
We love vanilla here so I can’t wait.
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I haven’t come across vanilla powder before, interesting. Is the paste just made from whizzing up vanilla beans, do you add anything else? I agree, it is better to try and make things yourself. People complain about the time it takes but I really think we need to adjust our priorities and slow down. I’ll admit it is hard to do that sometimes, but at least I try.
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I hadn’t heard of powder before either. But they sell it in some health foods or specialty places I think. Certainly I’ve not seen it in my area of Gippsland…Pak.
For the paste you whizz up the beans then heat Rapadura sugar (or raw) with some cream of tartar I think and water. I’ve made it only once and can’t remember exact details 🙈 I’ll need to find the recipe. I bake a lot and use a lot of vanilla so this way I can use less. Then whizz again.
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I did this to try and use up the staggering amount of grog left behind once the kids left home. That was 6 years ago and I’ve still got enough to make many more batches. It also works well with glycerine rather than alcohol if some people prefer no alcohol.
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Where did you fine the vanilla beans?
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At String and Salt in Warragul 🙂
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Just to clarify before I jump in all gun-ho. When the first batch of vanilla bean extract is finished and decanted, you retain the soaked vanilla beans and add more vodka to them and repeat the process again, with the original vanilla beans, and can continue this cycle for up to two years? I’m looking forward to making this! I see it as a great Easter gift this coming year!
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Yes that’s correct. But you don’t have to decant it, you can keep topping up the same one. I only decanted so I could remove the really old vanilla beans and start a new batch. We gave bottles of homemade vanilla extract for teacher gifts a couple of years ago – they turned out great!
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