Vanilla Extract

I have been baking off and on most of my life. My earliest memories are baking with my grandmother at a very young age. I enjoy doing things on my own, so naturally I started making my own vanilla extract a while back. Once you make your own, you won't use store bought again. 

There are two grades of beans A and B. A grade are plump and oily and B grade are drier, smaller beans.

Some folks use A for baking, scraping the caviar or seed with a knife for baking. Others suggest B grade for extracts since they are drier and you get more beans in an ounce. I find no difference since you are using one once of beans for 8 ounces of alcohol for a single fold extract.

The important part is using an acholol volume of 35 to 40 percent. I use vodka which brings out a good vanilla flavor with out any added flavors. Some folks use spiced or coconut flavored acholol, but I really don't want any other flavors, just vanilla. I should point out at this point, I don't drink so I have no experience with flavored vodka. I actually  bought my first bottle of vodka at 69 years of age. Others have always donated to my cause by supplying bottles for me.

The process is very straightforward. I slice and chop my beans and place them in a canning jar, adding the proper amount of acholol.

Place the top on ( I use plastic lids to prevent any rusting of the medal lid), shake a couple of times a week, and wait a year. After a year, I normally decant the extract into smaller bottles for gifting and easier use in the kitchen.

It seems like a long time, but trust me, the results are worth it.