California Farm Pure Vanilla Extract

Name: California Farm Pure Vanilla Extract
Total time: 7200 s
Yield: 2 people, 2 cups
Cuisine: American
Ingredients: 16 ounces California Humbolt Organic Vodka, 80 proof, or; 16 ounces Popov Vodka, 80 proof; 10 Madagaskar Class A whole vanilla bean pods, amazon, or; 10 Papua New Guinea Class B whole vanilla pods, amazon; Sterilized Dark green glass pint beer bottle with porcelain stopper and rubber seal

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1/2 hour

2 people, 2 cups

16 ouncesCalifornia Humbolt Organic Vodka, 80 proof, or
16 ouncesPopov Vodka, 80 proof
10Madagaskar Class A whole vanilla bean pods, amazon, or
10Papua New Guinea Class B whole vanilla pods, amazon
Equipment:
Sterilized Dark green glass pint beer bottle with porcelain stopper and rubber seal
Cost: Organic vodka $16, class A vanilla bean pods $11, makes 2 cups, $14 per cup, or Class B bean pods, $5, and regular vodka, $2, $3.50 per cup

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Steps

1/2 hour

1

Score 10 whole beanpods lenghtwise, do not cut. Put in sterilized dark pint size glass bottle. 5 Whole Bean pods per cup of 80 proof vodka, this is called single fold vanilla extract.
2

Warm bean pods to 180F degrees inside a dark glass bottle to kill any contaminants on the bean pods. Pour 2 cups vodka over bean pods inside of dark glass bottle. Close. Put in dark pantry, shake monthly. Label with date. Stays fresh for years.

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Hobby Horseman @HobbyHorseman

on October 07, 2022 21:34

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.