Comments on: How to Make Vanilla Extract

By: Emily

Emily — Wed, 28 Oct 2009 18:00:02 +0000

I started my extract in August using light rum (it was what I had on hand). I opened the jar a couple weeks ago just to see if it was smelling like vanilla extract and I was overwhelmed by the alcohol! Does it take more time to smell great like the manufactured extract? I couldn’t imagine putting this in my precious cakes at this point.

By: Make Your Own Vanilla Extract

Make Your Own Vanilla Extract — Fri, 23 Oct 2009 05:47:15 +0000

[...] Extract – get ready for an awesome project to do solo, with family, or friends. Here is the original article and all the details of how to go about this cool project by Joy the Baker. You’ll need to go [...]

By: Robyn R

Robyn R — Tue, 20 Oct 2009 17:53:26 +0000

Hi Joy,

Quick question for you about the extract – I started mine on October 4th and I am diligently giving the jars a shake every week – I’ve got 2 mason jars going, one with vodka and one with rum. Anyhoo, its darkening up quite nicely but there is a lot of vanilla debris floating around – when its time for the extract to come out of hibernation, should I run it through cheese cloth to capture the bits or leave as is?

I’ve bought some lovely old milk glass spice jars on Etsy that I’ll giving the vanilla in as Christmas pressies.

Thanks!!!

By: Mama B

Mama B — Mon, 05 Oct 2009 14:13:08 +0000

I’ve been making my own for years. I use the bourbon beans in brandy, and I love the rich, mellow flavour of it. I’ve never had a bottle explode, but I always leave some head space. Interesting that you had that happen.

By: julie

julie — Mon, 14 Sep 2009 13:26:54 +0000

It is! Thanks!

By: Kate D

Kate D — Tue, 25 Aug 2009 23:50:42 +0000

What fun this is! I might be nipping at the vanilla to check on its progress… hee hee! Thanks for the great idea and all the vanilla sources and wisdom.

By: Jeff

Jeff — Sat, 15 Aug 2009 01:48:59 +0000

I found this while looking for a way to extract the flavoring from caramel. I wonder if the process is similar. Also if I wanted to ask about the alcohol in the vodka. Isn’t it still there when the extract is done? I would want to use it to help flavor drinks, but I don’t'want to have any alcohol in the drinks. Is that a problem?

Either way thanks for the wonderful recipe.

By: Damjana

Damjana — Sat, 08 Aug 2009 08:30:15 +0000

Oh and I put it in the fridge this time

By: Damjana

Damjana — Sat, 08 Aug 2009 08:24:09 +0000

I was surprised that my bottle of vanilla extract in the making exploded!
I put some alcohol and some rum with about 1/2 vanilla bean into a tiny glass bottle with plastic cap yesterday evening. Today in the morning it broke into pieces by itself on my desk. Might it be the case that I filled the bottle with alcohol to the very top edge? Now I’m making another one but I’m a bit afraid of it. Did something like this ever happen to you?

By: Arleen

Arleen — Sun, 02 Aug 2009 01:04:46 +0000

I just got back from Tahiti and bought vanilla from a plantation there. The grower said to use rum (light or dark) to soak the beans. He said the sugars in the rum will make better extract. He suggested putting 20 vanilla beans split into a bottle of rum. Wait 8 weeks then start using the extract. When the bottle is half gone, add more rum to fill the bottle. He didn’t say how long you could keep doing this but one lady said she had been doing it for 10 years and was still getting good extract from her original beans. I can’t wait to make up my batch.