Homemade Vanilla Extract! #vanillaextract #bakingtips

[timefoolery]

Dude, I bought a big ass bottle of vanilla in Acuña, Mexico in 2001. I am STILL using that bottle!! Mexico makes the good stuff, that’s for sure.

[deafknighte]

My man's the goat fr 💀 waiting on a video for half a year so we don't have to find the second part

[cdeathlonger]

THIS is how all videos should be. No damn part twos. Everyone always makes the excuse of "oh but the process takes a while." So just... Dont post it till its done. You did it right ❤

[derrickharmon]

Respect the fact you used good bourbon too. 4 roses small batch and their single barrel are fantastic 👌

[Griefer_Jesus]

I’ve been making it for a long time. I do 1 pod per 6 ounces of vodka, and I use the cheapest vodka I can find. It’s worked out great so far

[jadebell]

Just fyi.. The general recipe is 1 oz of beans to 1 cup of liquor.. 1 oz of beans is about 10 beans ..
I used spiced rum and vodka two separate jars of it and I cut my beans up in 1 inch pieces and made sure each bean piece was submerged completely in the alcohol .. I made it a month ago and it’s really nice so far. I have even used a few teaspoons of it and urs very nice the spiced rum vanilla is. I made vanilla sugar too ..

[vzmkitty]

With respect, no please. Try this: 8 oz of 70-80 proof liquor to 1 oz beans - don’t go by count because the bean sizes can vary a LOT. Let sit in an airtight glass container for a minimum of a year. Prior to that it’s either weak vanilla or vanilla flavored alcohol. For stronger vanilla double the beans to 2 oz per 8 oz alcohol.

[hermitrock]

No one gonna mention how cute the jar is with his little bonnet? 🥺💚

[lellab.]

I suggest to not just split the pods, but to scrape the seeds out too and to cut the scraped pods in roughly 3-4 cm pieces too (1/1.5 inches). You have to put all of that in the alcohol, obviously. The extraction is more effective, becuse it maximizes the surface in contact with the liquid, and it's easier to keep all the vanilla submerged in the alcohol. I've been doing this for at least 15 years.

[forestxander]

I've got homemade vanilla extract as well as orange extract, lime extract, and lemon extract. Make use good use of those citrus rinds! Cut off the pith, slice up the rind, soak in vodka. Yum!

[JMamaa]

It’s supposed to be 1 oz of vanilla beans per 8 oz of alcohol. Double the ounce of beans if you want a stronger flavor. Alcohol should be 70-100 proof, like vodka. The beans should also be completely covered in the alcohol to prevent molding and to get the best results. The extract should be ready in a year.

[tosca...]

My vanilla extract is in a huge jar and is nearly 16 years old. I top up the vanilla beans and the vodka. I think I've got about 40 or 50 vanilla beans in that jar and the alcohol cooks off in baked goods. There are so many things you can do with it. If vanilla beans are on special (lol) you can dehydrate and make vanilla powder in a blender

[beverlywhitaker]

I let mine sit for 2 years, Vodka. The taste in my whipped cream, YES.

[carolineyawale]

Awww it has a bonnet 😂😂😂

I made vanilla extract a few years ago and gave some for Christmas gifts.

It made any recipe I made 100 times more flavorful and it smelled so good!! 💜🦄

[christinamcclain]

It's not about the number of vanilla beans, it's the weight of the beans compared to the alcohol that distinguishes vanilla extract from vanilla flavored alcohol. 13.35 OUNCES of vanilla beans per gallon of alcohol (just under one ounce of beans per eight fluid ounces of alcohol), in this case bourbon, is the bare minimum per FDA guidelines. There are also quite a few different varieties of vanilla from all over the world, not just from Madagascar, that make incredible extract. Also, it can take up to a couple YEARS to properly extract the vanilla flavor from the beans in a dark alcohol, not just six months.

[Loupgarou]

Hey, I’ve done this!

When done this way, he’s just ending up with vanilla flavored bourbon, the vanilla flavor isn’t nearly as strong as store bought vanilla extract.

What you can do though, is heat the mixture for a while, preferably under a little pressure, and it will extract a ton of flavor really quickly.

I for get the exact time and temperature, but I think it was about 160f for 3 hours. I used a sous vide, just stick the whole jar in the sous vide bath and wait a few hours, then let it cool and you’re golden.

[shiki]

Legit question, is vanilla extract made always with alcohol ? I never knew

[ConnorSinclairCavin]

Tip: bend the beans in half split out and place them ends down, it holds the split open, submerges them more, and aids in a lot of other small ways

[stephk]

And THIS is one of the many reasons your are a FAVORITE! 😂

[Melmich]

lol😂 I hate trying to find part two glad you feel the same. You’re informative and funny.