DIY Homemade Vanilla Extract
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A homemade vanilla extract recipe so you never have to buy it at the store again!
Seven years ago my friend Brooke gave me a jar of homemade vanilla extract. I haven’t bought any vanilla extract from a grocery store since then!
I discovered that homemade vanilla extract tastes so much better in recipes and is WAY cheaper than store-bought.
So here are the simple instructions for making your own.
All you need are some glass bottle for vanilla extract, vanilla beans, cheap vodka and time. I regularly give this as a gift and it might be my most-requested gift!
Get some vanilla beans
In general, I’ve found that with enough time (at least a few months), you can easily get 8 ounces of extract from four beans, if not slightly more. So that works out to one bean for 2 oz. jars and eight beans for a pint-sized Mason jar.
I recommend these 10 Extract Grade Vanilla Beans on Amazon. Forget buying vanilla extract by the ounce… this will be enough to make 2 CUPS of vanilla extract!
Get your hands on some cheap vodka
Some other sites will tell you that you should use high quality vodka or rum. But I have had the best luck with cheap vodka.
All it does is dissolve the oils in the vanilla and burns off when cooking, so don’t waste money on top shelf booze.
I got a handle (1.75 liters) of 80 proof “Aristocrat” vodka on sale for $12.95.
Slice the vanilla beans to expose more good stuff
You will get stronger extract faster if you expose the inside of the vanilla beans.
I sliced into but not through each bean lengthwise to expose the insides. I also cut each bean in half to they would fit into my smaller jars.
Into the jars go the beans and vodka
Now just add the vanilla beans and vodka to some glass jars, seal and wait. It does help to shake the jars periodically.
I made a larger batch in this quart-sized Mason jar, but any size will do. Again, I recommend using 4-5 vanilla beans per cup (8 ounces).
I suggest waiting four to six months for a rich vanilla flavor. I also recommend shaking the jar periodically which will help the process along.
Before you use or gift the extract you can filter out the vanilla residue with a coffee filter or cheesecloth, but you don’t have to to this. I like the flecks of vanilla in my cooking but others may not.
I purchased these brown 4 oz. glass bottles for vanilla extract on Amazon into which I transferred a few pieces of vanilla bean and then filled them up with the extract. They were the perfect size for gifting!
I have to share my absolute favorite recipe for using this delicious extract. It’s the most popular recipe on my site and I know you will love it!
Easy Snickerdoodle cookies without butter. Classic cinnamon sugar cookies with oil. Easy Snickerdoodle Cookies Without Butter
Ingredients
Instructions
Nutrition Information:
Yield:
48
Serving Size:
1
Amount Per Serving:
Calories: 101Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 54mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
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When making vanilla the FDA recommends 8 ounces of alcohol to 1 ounce of beans to get extract. If you follow this recipe all you get is flavored vodka.
HI Greg! There are MANY factors that go into making extract other than ounces of alcohol and beans. There’s also the proof of the alcohol, extraction time, grade of the beans, humidity of the beans, etc. For example, if you are manufacturing extract to sell, FDA regulations require 13.35 ounces of extract grade vanilla beans of 25% humidity or less to an extraction medium of no less than 70 Proof alcohol (35% alcohol). Since I am NOT making this extract to sell, these recommendations are irrelevant anyway. What I say in this post (and stand by) is that if you buy these particular beans and use this 80 proof vodka, you will get a product that resembles store-bought vanilla extract.
Per FDA 1oz of beans to 8oz of Rum or Vodka. I think I actually tried yr recipe many many years ago & even after a year it was not an extract. Just flavored alcohol. Please update yr content. Especially if someone is gonna sell.
@Angela, you are correct! The info that is given in this post is incorrect! 2 beans in 8 ounces of alcohol would barely make a flavored alcohol!
I use the extract created with this method in all of my baking and the flavor is excellent. It REALLY matters what grade of beans you use and if you carefully slice them to expose the insides. If you follow the directions in this post, allow enough time, and use the right beans you will get quality extract.
what kind of lids should i use on my ball jars?
Any kind of lid really – I have used metal lids and plastic lids.
Did you ever have residue form to the inside of your bottles when making vanill
Hmmm, I have only had little flecks of vanilla that break off and settle to the bottom. I like these in the extract (have you had the Breyer’s all natural vanilla ice cream? Looks like that) but you could always strain them out with cheesecloth. I haven’t had any other residue, though.
Hi..I want to start making the home made vanilla extract. Could you tell me how much vodka and beans to a pint mason jar? Thank you
Hi Cindy! I use 4 beans per cup, so that’s 8 per pint Mason jar. I’m updating the post to make this more clear, thanks!
So that’s how you did it! I love my extract, too!!
Thanks Robyn and I’m so glad you like it! I’m almost out so I need to get more cooking ASAP!
Thanks so much Mama Beth! Glad you like it and thanks for reading the blog!
I received the vanilla flavoring from Leah as a Christmas gift last year, and now I am HOOKED. It gives a genuine vanilla flavor and scent to baked goods. I’m so lucky to be on Leah’s Christmas list!