Old Fashioned Homemade Vanilla Extract (A Slow Food Recipe)

Name: Old Fashioned Homemade Vanilla Extract (A Slow Food Recipe)
Yield: 144 servings
Cuisine: American
Ingredients: 1 (750 ml) bottle of 80 proof vodka or clear rum (about 3 cups); 4 oz (by weight) Grade A vanilla bean pods (origin is not vital, just grade, but I used Madagascar)

StephieCanCook @StephieCooks

Midwest USA

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

StephieCanCook @StephieCooks

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Ingredients

90 days - 1 year

144 servings

1 (750 ml)bottle of 80 proof vodka or clear rum (about 3 cups)
4 oz(by weight) Grade A vanilla bean pods (origin is not vital, just grade, but I used Madagascar)

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Steps

90 days - 1 year

1

Slice each pod down its side lengthwise (does not need to be all the way through, we just want to expose the beans) or cut into about 1 inch long pieces (use kitchen shears for this method).
2

Add beans to the bottle of vodka/rum. Seal back up. Label with the date you bottled (and origin of beans if you're making multiple bottles from various origins). Place in a dark place and allow extraction to process for a minimum of 90 days, shaking 2-3 times a week. 6 months to 1 year of extraction will yield an even better flavor though, which is what I recommend.
3

After you've reached full extraction, prep 3, 8 oz resealable bottles by cleaning with hot soap and water, rinsing well, and allowing to dry. Line a funnel with a coffee filter and pour vanilla through this into each bottle to filter out all the bean pieces/sediment. Seal bottles and label these with the date they were bottled on. This will keep virtually forever but it's nice to recall when it was bottled.

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StephieCanCook @StephieCooks

on August 10, 2025 15:32

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.