Introduction: Easy (not Quick) Vanilla Extract
This flavoring requires two ingredients and time. I use one half gallon bourbon. I open bottle and and add 4 to 6 high quality Madagascar or Tahitian vanilla beans. I seal the bottle with the cap that came with the bottle. I set the bottle out of harms way in a sunless dark room temperature locatiion. Now I wait for 6 months or more for the flavors to infuse. Most recipes call for a Teaspoon or so of regular flavoring. , I use a capfull minimum in all recipes. Start your second batch before the first batch runs out. Most recipes for this require cooking of the beans. I like my method because the alcohol makes a good preservative. Also, the bourbon flavor goes well with the beans. This stuff is highly flammable, becareful. There may be alcholic persons using food products made with this. Consider burning the alcohol, off before adding to food. Cooking can remove most of the alcohol but I would not depend on all the alchohol being removed. I use my vainila to homemade ice cream, Smoothies, baked goods and so on. I use a lot of this stuff but I control the quality, and strength. One should be able to scale this up or down according to projected needs. Good quality extracts are costly and I do not vlike them as well as mine. My cost in early 2012 are about $$40.00 for 1/2 gallon bourbon and about $11.00 for each two beans.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.