My sister describes the following procedure for making her own vanilla
extract; I'm curious as to what folks here think and if anyone else has
tried this or similar.

Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.

Procedure - split but do not scrape both vanilla beans, place them whole
into the bottle of brandy and just leave them there, waiting at least
one full day before using.

She says she doesn't remove the vanilla beans until all the liquor is
gone which is usually a matter of at least a few months, and then she
puts them in the freezer for future use. That future includes homemade
ice cream wherein she uses a scissors to cut the vanilla beans into
small pieces, places them in a mini food processor or spice grinder, and
uses that to flavor her ice cream - that's pod, seeds, and all. She
also uses the ground beans in baking.

She observes that, ounce for ounce, her extract is more vanilla-y than
store bought but that she doesn't change recipes to allow for this since
she and her family like the flavor.

My own thought is that brandy is too sweet and I'm thinking of trying a
straight bourbon or other whiskey instead of brandy, especially since my
main use will be adding my homemade extract to simple syrup to make
flavored syrups.

Thanks, folks.

-S-

On Jun 25, 6:53*am, "Steve Freides" > wrote:
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there, waiting at least
> one full day before using.
>
> She says she doesn't remove the vanilla beans until all the liquor is
> gone which is usually a matter of at least a few months, and then she
> puts them in the freezer for future use. *That future includes homemade
> ice cream wherein she uses a scissors to cut the vanilla beans into
> small pieces, places them in a mini food processor or spice grinder, and
> uses that to flavor her ice cream - that's pod, seeds, and all. *She
> also uses the ground beans in baking.
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought but that she doesn't change recipes to allow for this since
> she and her family like the flavor.
>
> My own thought is that brandy is too sweet and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially since my
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.
>
> Thanks, folks.
>
> -S-

I use good bourbon. Works for me.

On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags
> wrote:

>On Jun 25, 6:53*am, "Steve Freides" > wrote:
>> My sister describes the following procedure for making her own vanilla
>> extract; I'm curious as to what folks here think and if anyone else has
>> tried this or similar.
>>
>> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>>
>> Procedure - split but do not scrape both vanilla beans, place them whole
>> into the bottle of brandy and just leave them there, waiting at least
>> one full day before using.
>>
>> She says she doesn't remove the vanilla beans until all the liquor is
>> gone which is usually a matter of at least a few months, and then she
>> puts them in the freezer for future use. *That future includes homemade
>> ice cream wherein she uses a scissors to cut the vanilla beans into
>> small pieces, places them in a mini food processor or spice grinder, and
>> uses that to flavor her ice cream - that's pod, seeds, and all. *She
>> also uses the ground beans in baking.
>>
>> She observes that, ounce for ounce, her extract is more vanilla-y than
>> store bought but that she doesn't change recipes to allow for this since
>> she and her family like the flavor.
>>
>> My own thought is that brandy is too sweet and I'm thinking of trying a
>> straight bourbon or other whiskey instead of brandy, especially since my
>> main use will be adding my homemade extract to simple syrup to make
>> flavored syrups.
>>
>> Thanks, folks.
>>
>> -S-
>
>I use good bourbon. Works for me.


I use vodka. Some folks use Everclear.

I have a quart of it in prep right now.

Boron

"Boron Elgar" > wrote in message
...
> On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags
> > wrote:
>
>>On Jun 25, 6:53 am, "Steve Freides" > wrote:
>>> My sister describes the following procedure for making her own vanilla
>>> extract; I'm curious as to what folks here think and if anyone else has
>>> tried this or similar.
>>>
>>> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>>>
>>> Procedure - split but do not scrape both vanilla beans, place them whole
>>> into the bottle of brandy and just leave them there, waiting at least
>>> one full day before using.
>>>
>>> She says she doesn't remove the vanilla beans until all the liquor is
>>> gone which is usually a matter of at least a few months, and then she
>>> puts them in the freezer for future use. That future includes homemade
>>> ice cream wherein she uses a scissors to cut the vanilla beans into
>>> small pieces, places them in a mini food processor or spice grinder, and
>>> uses that to flavor her ice cream - that's pod, seeds, and all. She
>>> also uses the ground beans in baking.
>>>
>>> She observes that, ounce for ounce, her extract is more vanilla-y than
>>> store bought but that she doesn't change recipes to allow for this since
>>> she and her family like the flavor.
>>>
>>> My own thought is that brandy is too sweet and I'm thinking of trying a
>>> straight bourbon or other whiskey instead of brandy, especially since my
>>> main use will be adding my homemade extract to simple syrup to make
>>> flavored syrups.
>>>
>>> Thanks, folks.
>>>
>>> -S-
>>
>>I use good bourbon. Works for me.
>
>
> I use vodka. Some folks use Everclear.
>
> I have a quart of it in prep right now.

I can't get Everclear here, so vodka it might be How about gin?

--
--

http://www.shop.helpforheroes.org.uk/

"Steve Freides" > wrote:

>My sister describes the following procedure for making her own vanilla
>extract; I'm curious as to what folks here think and if anyone else has
>tried this or similar.
>
>Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.

I use 100 proof vodka. But I keep meaning to set some up using dark
rum.

Jim

In article >, says...
>
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there,

I save small narrow glass bottles specially for making v essence; poke
the bean (or 2, if it's bigger) in the bottle and fill with brandy. Cap it
and leave in a dark place for 6 months to absorb the flavour.

Nice little Christmas presents for foodies. I got my first bottle as a
pres from a friend in Australia who makes her own, and have been making my
own vanilla essence ever since.


>waiting at least
> one full day before using.

Not long enough IMO
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought

I agree. You'll never buy ready made again :-)

> My own thought is that brandy is too sweet

Vanilla essence is always used in a sweet recipe, so no problem.

and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially since my
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.

I'd think the flavour of whisky would be overpowering.
Janet.

"Jim Elbrecht" > wrote in message
...
> "Steve Freides" > wrote:
>
>>My sister describes the following procedure for making her own vanilla
>>extract; I'm curious as to what folks here think and if anyone else has
>>tried this or similar.
>>
>>Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> I use 100 proof vodka. But I keep meaning to set some up using dark
> rum.

Now that sounds nice

--
--

http://www.shop.helpforheroes.org.uk/

On Mon, 25 Jun 2012 15:34:30 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags

>>>
>>>I use good bourbon. Works for me.
>>
>>
>> I use vodka. Some folks use Everclear.
>>
>> I have a quart of it in prep right now.
>
>I can't get Everclear here, so vodka it might be How about gin?

Never tried it.

Hmmm...

Boron

"Boron Elgar" > wrote in message
...
> On Mon, 25 Jun 2012 15:34:30 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags
>
>>>>
>>>>I use good bourbon. Works for me.
>>>
>>>
>>> I use vodka. Some folks use Everclear.
>>>
>>> I have a quart of it in prep right now.
>>
>>I can't get Everclear here, so vodka it might be How about gin?
>
> Never tried it.
>
> Hmmm...

;o)
--
--

http://www.shop.helpforheroes.org.uk/

On 25/06/2012 9:53 AM, Steve Freides wrote:
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there, waiting at least
> one full day before using.
>
> She says she doesn't remove the vanilla beans until all the liquor is
> gone which is usually a matter of at least a few months, and then she
> puts them in the freezer for future use. That future includes homemade
> ice cream wherein she uses a scissors to cut the vanilla beans into
> small pieces, places them in a mini food processor or spice grinder, and
> uses that to flavor her ice cream - that's pod, seeds, and all. She
> also uses the ground beans in baking.
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought but that she doesn't change recipes to allow for this since
> she and her family like the flavor.
>
> My own thought is that brandy is too sweet and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially since my
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.
>

A lot of people use vodka or Alcool or some other type of straight grain
alcohol. Cheap brandy has a less than pleasant taste. I would not think
that it would be too sweet.

On Jun 25, 9:53*am, "Steve Freides" > wrote:
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there, waiting at least
> one full day before using.
>
> She says she doesn't remove the vanilla beans until all the liquor is
> gone which is usually a matter of at least a few months, and then she
> puts them in the freezer for future use. *That future includes homemade
> ice cream wherein she uses a scissors to cut the vanilla beans into
> small pieces, places them in a mini food processor or spice grinder, and
> uses that to flavor her ice cream - that's pod, seeds, and all. *She
> also uses the ground beans in baking.
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought but that she doesn't change recipes to allow for this since
> she and her family like the flavor.
>
> My own thought is that brandy is too sweet and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially I tmy
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.
>


I tried it with vodka - too strong and not enough vanilla flavor. No
idea how I'll use it up. Those beans weren't cheap so it def. won't
go down the drain.

Steve Freides wrote:

> My own thought is that brandy is too sweet

Too sweet? Huh?

I would think the brandy's flavor would compete with the vanilla (if
not overpower it completely). Tell her to try grain alcohol next time.
The alcohol is what leaches the vanilla flavor out of the beans, and
grain alcohol has little taste of its own.

On Mon, 25 Jun 2012 09:53:13 -0400, "Steve Freides" >
wrote:

>My sister describes the following procedure for making her own vanilla
>extract; I'm curious as to what folks here think and if anyone else has
>tried this or similar.
>
>Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
>Procedure - split but do not scrape both vanilla beans, place them whole
>into the bottle of brandy and just leave them there, waiting at least
>one full day before using.
>
>She says she doesn't remove the vanilla beans until all the liquor is
>gone which is usually a matter of at least a few months, and then she
>puts them in the freezer for future use. That future includes homemade
>ice cream wherein she uses a scissors to cut the vanilla beans into
>small pieces, places them in a mini food processor or spice grinder, and
>uses that to flavor her ice cream - that's pod, seeds, and all. She
>also uses the ground beans in baking.
>
>She observes that, ounce for ounce, her extract is more vanilla-y than
>store bought but that she doesn't change recipes to allow for this since
>she and her family like the flavor.
>
>My own thought is that brandy is too sweet and I'm thinking of trying a
>straight bourbon or other whiskey instead of brandy, especially since my
>main use will be adding my homemade extract to simple syrup to make
>flavored syrups.
>
>Thanks, folks.
>
>-S-
>

I started a batch of vanilla extract in October 2010 but it used a lot
more vanilla beans and took a lot longer than your sister's version.
I don't think 1 day is near long enough to allow any amount of
extraction.
I don't remember where I found the recipe but, here's my version:

1.14 liter bottle of Jim Beam Kentucky Straight Bourbon
12 Madagascar vanilla beans

Split beans lengthwise, open and scrape out and reserve the seeds and
paste.
Cut scraped beans into pieces about 1 inch long.
Pour off and reserve about 1/2 cup from the bottle of bourbon.
Put vanilla bean pieces, seeds and paste into the bottle of bourbon.
Top up bottle with reserved bourbon. Drink the bit that's left.
Now the waiting part. Shake bottle vigorously and regularly for six
months.
After 6 months, strain out bean pieces and seeds. I used a funnel
lined with a paper coffee filter.
It is excellent stuff and will last us a long time.

Ross.
Southern Ontario, Canada

Ross@home wrote:

>On Mon, 25 Jun 2012 09:53:13 -0400, "Steve Freides" >
>wrote:
>
>>My sister describes the following procedure for making her own vanilla
>>extract; I'm curious as to what folks here think and if anyone else has
>>tried this or similar.
>>
>>Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>>
>>Procedure - split but do not scrape both vanilla beans, place them whole
>>into the bottle of brandy and just leave them there, waiting at least
>>one full day before using.

-snip-
>
>I started a batch of vanilla extract in October 2010 but it used a lot
>more vanilla beans and took a lot longer than your sister's version.
>I don't think 1 day is near long enough to allow any amount of
>extraction.

I didn't even notice the particulars- but I agree with you on both
counts-- I generally use 3-4 beans in 2-3ml of vodka.

>I don't remember where I found the recipe but, here's my version:
>
>1.14 liter bottle of Jim Beam Kentucky Straight Bourbon
>12 Madagascar vanilla beans

Which appears to be roughly what you use-- The beans don't get
wasted. If there is still flavor there when the alcohol is gone--
the scrapings go into ice cream or cookies.

Jim

On 25/06/2012 11:10 AM, Kalmia wrote:

>
>
> I tried it with vodka - too strong and not enough vanilla flavor. No
> idea how I'll use it up. Those beans weren't cheap so it def. won't
> go down the drain.
>

Even in places where booze is expensive, the vanilla beans probably cost
more than the liquor. About 15 years ago my nephew and his wife went to
live in Africa for a while. She came back for a visit and gave us a big
bundle of vanilla beans. I wish I had been making my own ice cream back
then. Heck. If I had used them to make vanilla extract I would still be
working on the stuff.

On 25/06/2012 11:45 AM, Ross@home wrote:

>
> I started a batch of vanilla extract in October 2010 but it used a lot
> more vanilla beans and took a lot longer than your sister's version.
> I don't think 1 day is near long enough to allow any amount of
> extraction.
> I don't remember where I found the recipe but, here's my version:



I was wondering about that. I make raspberry hooch, using a quart of
raspberries, a quart of alcohol and a pound of sugar. It takes several
weeks before the liquid turns red. I leave it for several months.

"Steve Freides" > wrote in message
...
> My sister describes the following procedure for making her own vanilla
> extract; I'm curious as to what folks here think and if anyone else has
> tried this or similar.
>
> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>
> Procedure - split but do not scrape both vanilla beans, place them whole
> into the bottle of brandy and just leave them there, waiting at least one
> full day before using.
>
> She says she doesn't remove the vanilla beans until all the liquor is gone
> which is usually a matter of at least a few months, and then she puts them
> in the freezer for future use. That future includes homemade ice cream
> wherein she uses a scissors to cut the vanilla beans into small pieces,
> places them in a mini food processor or spice grinder, and uses that to
> flavor her ice cream - that's pod, seeds, and all. She also uses the
> ground beans in baking.
>
> She observes that, ounce for ounce, her extract is more vanilla-y than
> store bought but that she doesn't change recipes to allow for this since
> she and her family like the flavor.
>
> My own thought is that brandy is too sweet and I'm thinking of trying a
> straight bourbon or other whiskey instead of brandy, especially since my
> main use will be adding my homemade extract to simple syrup to make
> flavored syrups.
>
> Thanks, folks.
>
> -S-

I'm using bourbon at the moment. Has been in the closet for about four
months now, I shake it occasionally and it has a wonderful smell and taste
right now, but going to leave it awhile longer.

Cheri

On Mon, 25 Jun 2012 15:34:30 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags
>> > wrote:
>>
>>>On Jun 25, 6:53 am, "Steve Freides" > wrote:
>>>> My sister describes the following procedure for making her own vanilla
>>>> extract; I'm curious as to what folks here think and if anyone else has
>>>> tried this or similar.
>>>>
>>>> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>>>>
>>>> Procedure - split but do not scrape both vanilla beans, place them whole
>>>> into the bottle of brandy and just leave them there, waiting at least
>>>> one full day before using.
>>>>
>>>> She says she doesn't remove the vanilla beans until all the liquor is
>>>> gone which is usually a matter of at least a few months, and then she
>>>> puts them in the freezer for future use. That future includes homemade
>>>> ice cream wherein she uses a scissors to cut the vanilla beans into
>>>> small pieces, places them in a mini food processor or spice grinder, and
>>>> uses that to flavor her ice cream - that's pod, seeds, and all. She
>>>> also uses the ground beans in baking.
>>>>
>>>> She observes that, ounce for ounce, her extract is more vanilla-y than
>>>> store bought but that she doesn't change recipes to allow for this since
>>>> she and her family like the flavor.
>>>>
>>>> My own thought is that brandy is too sweet and I'm thinking of trying a
>>>> straight bourbon or other whiskey instead of brandy, especially since my
>>>> main use will be adding my homemade extract to simple syrup to make
>>>> flavored syrups.
>>>>
>>>> Thanks, folks.
>>>>
>>>> -S-
>>>
>>>I use good bourbon. Works for me.
>>
>>
>> I use vodka. Some folks use Everclear.
>>
>> I have a quart of it in prep right now.
>
>I can't get Everclear here, so vodka it might be How about gin?
>
>--

Gin would work, but gin is nasty.

John Kuthe...

John Kuthe wrote:

>> I can't get Everclear here, so vodka it might be How about gin?
>>
>> --
>
> Gin would work, but gin is nasty.
>
> John Kuthe...

A Gin and Tonic with a piece of lime over ice is tasty.

-S-

"John Kuthe" > wrote in message
...
> On Mon, 25 Jun 2012 15:34:30 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Mon, 25 Jun 2012 07:11:39 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>>>On Jun 25, 6:53 am, "Steve Freides" > wrote:
>>>>> My sister describes the following procedure for making her own vanilla
>>>>> extract; I'm curious as to what folks here think and if anyone else
>>>>> has
>>>>> tried this or similar.
>>>>>
>>>>> Ingredients - 750ml bottle of inexpensive brandy, 2 vanilla beans.
>>>>>
>>>>> Procedure - split but do not scrape both vanilla beans, place them
>>>>> whole
>>>>> into the bottle of brandy and just leave them there, waiting at least
>>>>> one full day before using.
>>>>>
>>>>> She says she doesn't remove the vanilla beans until all the liquor is
>>>>> gone which is usually a matter of at least a few months, and then she
>>>>> puts them in the freezer for future use. That future includes
>>>>> homemade
>>>>> ice cream wherein she uses a scissors to cut the vanilla beans into
>>>>> small pieces, places them in a mini food processor or spice grinder,
>>>>> and
>>>>> uses that to flavor her ice cream - that's pod, seeds, and all. She
>>>>> also uses the ground beans in baking.
>>>>>
>>>>> She observes that, ounce for ounce, her extract is more vanilla-y than
>>>>> store bought but that she doesn't change recipes to allow for this
>>>>> since
>>>>> she and her family like the flavor.
>>>>>
>>>>> My own thought is that brandy is too sweet and I'm thinking of trying
>>>>> a
>>>>> straight bourbon or other whiskey instead of brandy, especially since
>>>>> my
>>>>> main use will be adding my homemade extract to simple syrup to make
>>>>> flavored syrups.
>>>>>
>>>>> Thanks, folks.
>>>>>
>>>>> -S-
>>>>
>>>>I use good bourbon. Works for me.
>>>
>>>
>>> I use vodka. Some folks use Everclear.
>>>
>>> I have a quart of it in prep right now.
>>
>>I can't get Everclear here, so vodka it might be How about gin?
>>
>>--
>
> Gin would work, but gin is nasty.

Oh I dunno .... with tonic, ice and lemon ...!
--
--

http://www.shop.helpforheroes.org.uk/

"Steve Freides" > wrote in message
...
> John Kuthe wrote:
>
>>> I can't get Everclear here, so vodka it might be How about gin?
>>>
>>> --
>>
>> Gin would work, but gin is nasty.
>>
>> John Kuthe...
>
> A Gin and Tonic with a piece of lime over ice is tasty.
>
> -S-
But you wouldn't add vanilla beans to it, would you? I wouldn't opt for gin
when making vanilla extract.

Jill

So after you make this stuff do you boil it down to concentrate the
flavor? Could you steep your beans in the liquid from a bottle of
vanilla extract to make it extra vanillaly? I vote for root beer scnapps
as the alchoholic medium :-) Recently I have begun enjoying a bottle of
a&w root beer-love the brown plastic bottles that look like beer
bottles. That smooth vanilla taste is so soothing-is Quillaia the plant
from which it comes? It says aged vanilla- is that what you mean by
leaving it sit for 6mos?