I’ve always wanted to “make my own “ vanilla. Tada! Here it is. It’s been “perking” 11 months. I used some for a buttermilk pound cake today. OMGEE the flavor is amazing! #GoldenApron23

Love to make homemade gifts during the holidays for my coworkers. This is my new thing to make. Nothing better then the smell of vanilla to get me in the holiday spirit.

delish

Learn more about homemade vanilla extract here: http://whatsarahbakes.com/2015/11/29/how-to-make-vanilla-extract/

Since vanilla extract is expensive in Japan, I did some research on how to make it. It seemed easy, so I came up with my own recipe for an easy-to-make amount.Feel free to use your own choice of liqueur, but when using one with a high alcohol content, you might want to watch how much you add in if you're making treats for small children!The ratio of liqueur to vanilla beans is an approximation. Feel free to add more vanilla beans, or drop in extra pods that have already been de-seeded for another dessert. Recipe by Cookie shiasu.

I call this a "slow food" recipe because it takes time to yield results but it's so easy and low maintenance and the flavor, quality, control, and cost savings are all worth the wait. You can maintain the same "mother bottle" over years by leaving about 1 cup of the original extract and swapping out new beans for each new batch or you can start fresh each time.Considering vanilla usage is typically 1-2 tsp per recipe, I have used 1 tsp as a serving. This yields around 3 cups of extract so 144 "servings".The amounts in this recipe yield about a 1.5x strength vanilla. For full 2x strength, increase the amount of beans to 6oz. It is important to weigh your vanilla beans for the best results.Finally, most real vanilla extracts are made with alcohol, even those sold in stores, but if you cannot consume alcohol in any capacity this can be made alcohol free. Simply substitute the alcohol with vegetable glycerin in a 1:1 exchange.#oldfashioned

I use vanilla for baking and cooking and unless it’s imitation, it’s really expensive. And it’s so simple to make.

I'm a professional cake decorator and baker. This has always been the only vanilla I've ever used!

I had ordered some whole vanilla beans to make extract, and I had one bean left over which I didn't want to leave in a cabinet and forget about it. I figured why not have some vanilla sugar to go with the vanilla extract I made for the baking I will be doing during the holidays.

Makes 2 cups of single fold extract with 10 class A beans and organic vodka for extract. After a few months in the pantry, it tastes better than storebought.Update 2024: I made another batch with class B vanilla beans, which are usually used for commercial vanilla extract making, and cost half the price. Same recipe, same superior result, less expensive.