Homemade Vanilla Extract - Making your own homemade DIY vanilla extract is so easy! Time does all of the work and you get the benefit of an amazing vanilla extract!
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Make Your Own Vanilla Extract
Once you see how easy it is to make your own homemade vanilla extract, you are going to lament not doing it sooner. I used to buy those small costly bottles. I love the flavor of vanilla, so I went through a lot of those bottles.
Then I read about making your own vanilla extract. It sounded ridiculously easy. So easy, that I thought there was no way it was going to be good.
Well, I am here to report that the homemade vanilla extract is wonderful! I've been making it (keeping a batch going) for over 10 years now!
How to Make Homemade Vanilla Extract
All you need to make vanilla extract is vodka, vanilla beans and a jar to store it in. Now, I know what you're thinking...vanilla beans are expensive! Yes, they are, that's why vanilla extract is so expensive! But with my method, your beans will do double duty. They will make a delicious extract and when you need vanilla bean seeds for a recipe, you simply take one out, cut off the tip and squeeze out the plump moist seeds!
This is how I store my vanilla beans. It keeps them moist, no more dried out vanilla beans, and they are busy making vanilla extract! I store mine in a Weck Jar.
Homemade Vanilla Extract
Your batch of homemade vanilla extract should be ready in about 2 months. Just give it a little taste. Then just keep it going forever! Add a little more vodka or more beans as you go along. This also makes a wonderful gift for friends or family who love to bake. They will appreciate a big jar of this!
You can use some of your delicious vanilla extract in this Vanilla Yogurt Panna Cotta with Candied Walnuts or this Vanilla Yogurt Panna Cotta with Vanilla Bean Flecks.
Homemade Vanilla Extract
- 10 vanilla beans
- 2 cups vodka
- Place vanilla beans in a jar with a lid.
- Pour in vodka, give it a little shake and tighten the lid.
- Let sit at room temperature for about 2 months before tasting.
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Update Notes: This was originally published in 2011 and has been updated for 2018.