Step 1: Supplies
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Gather these supplies to make your extract:
Vanilla Beans (1 oz per cup alcohol/30 grams per 250 ml alcohol)
Get the best beans you can, but don't get ripped off by outrageous prices. Search the internet and eBay for some really decent vanilla bean prices. Grade 'B' beans (also called "extract grade") will give the most vanilla flavor per kilo of beans.
We could go with the FDA requirement and use about 0.8 oz beans per cup of extract, but this probably wouldn't be strong enough. Industrial vanilla extractors are orders of magnitude more efficient than our hand extraction process. We need to add more beans to get anywhere near extract concentration. I recommend a minimum of 1 oz (~8 beans) per cup, but shoot for more. Remember: professional bakers use 2-fold extracts, it can't be too strong.
The beans shown in this instructable are Amadeus Trading's Uganda Gold (tm) Vanilla beans. These beans were the obvious choice because their large size made for great pictures.
Dark Glass bottle with tight fitting cap.
Green or brown wine bottles work best. Dark glass protects the extract from direct sun exposure. Make sure you have a tight-fitting cork or lid that can be easily removed (you cannot resist smelling it during the extraction!).
Vodka (37.5-40% alcohol, 75-80 proof)
Consider a decent quality vodka, as you could have this extract for 10 years or more. A super high proof (more alcohol) vodka might not extract as much vanilla goodness ( reference ). Commercial vanilla extracts are 35% alcohol, by law. Leave some room in your calculations for the water that the beans will contribute.
Sharp knife and cutting board
To slice the beans in half and remove the seeds.
Steamer or pot of boiling water
Though optional, I always sterilize any implements that will come into contact with the bean or extract. Any yuck will sit in the bottle and contribute off-flavors for years. Why risk it? Steam or boil a clean bottle, cap, and knife for 30 minutes just prior to use.
Clean work area
Its probably not a huge concern, but you don't want strong odors floating around when you prepare extract. Unless you intend for your vanilla to have smoked salmon undertones.
Patience
Some, but not a lot. Our vanilla can be used after 4 weeks, even though the extraction will continue for 6 months. When the extraction is finished the vanilla will continue to mature indefinitely. It's like having a fine wine that can be sampled continuously as it ages over decades.
Gather these supplies to make your extract:
Vanilla Beans (1 oz per cup alcohol/30 grams per 250 ml alcohol)
Get the best beans you can, but don't get ripped off by outrageous prices. Search the internet and eBay for some really decent vanilla bean prices. Grade 'B' beans (also called "extract grade") will give the most vanilla flavor per kilo of beans.
We could go with the FDA requirement and use about 0.8 oz beans per cup of extract, but this probably wouldn't be strong enough. Industrial vanilla extractors are orders of magnitude more efficient than our hand extraction process. We need to add more beans to get anywhere near extract concentration. I recommend a minimum of 1 oz (~8 beans) per cup, but shoot for more. Remember: professional bakers use 2-fold extracts, it can't be too strong.
The beans shown in this instructable are Amadeus Trading's Uganda Gold (tm) Vanilla beans. These beans were the obvious choice because their large size made for great pictures.
Dark Glass bottle with tight fitting cap.
Green or brown wine bottles work best. Dark glass protects the extract from direct sun exposure. Make sure you have a tight-fitting cork or lid that can be easily removed (you cannot resist smelling it during the extraction!).
Vodka (37.5-40% alcohol, 75-80 proof)
Consider a decent quality vodka, as you could have this extract for 10 years or more. A super high proof (more alcohol) vodka might not extract as much vanilla goodness ( reference ). Commercial vanilla extracts are 35% alcohol, by law. Leave some room in your calculations for the water that the beans will contribute.
Sharp knife and cutting board
To slice the beans in half and remove the seeds.
Steamer or pot of boiling water
Though optional, I always sterilize any implements that will come into contact with the bean or extract. Any yuck will sit in the bottle and contribute off-flavors for years. Why risk it? Steam or boil a clean bottle, cap, and knife for 30 minutes just prior to use.
Clean work area
Its probably not a huge concern, but you don't want strong odors floating around when you prepare extract. Unless you intend for your vanilla to have smoked salmon undertones.
Patience
Some, but not a lot. Our vanilla can be used after 4 weeks, even though the extraction will continue for 6 months. When the extraction is finished the vanilla will continue to mature indefinitely. It's like having a fine wine that can be sampled continuously as it ages over decades.
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Also, red beans used for extract are the best. I know because I work for a company that imports beans, and I know great extract when I smell it.
Dawei4321 at hotmail is where I can be reached. Our beans rival Nielsen Massey, and so does our powder and extract. But since we buy from 500 farmers, direct, our prices are cheaper.
Just make sure that whatever bottle/container you use, it's super squeaky clean with a proper fitting lid (you don't want vanilla to spray across your kitchen when you shake it!).
I use Tito's Handmade Vodka, it is produced in Austin at Texas' first and oldest legal distillery. It's made in small batches in an old fashioned pot still by Tito Beveridge (actual name), a 45-year-old Geologist, and distilled six times. It is a little more expensive, 12.00 a pint but it is worth is as you will be using this extract for years! Good luck...