How to make vanilla extract at home

What makes homemade vanilla extract so much better than "store-bought"?

First, you have control over the quality and type of vanilla used in the extract. Use Grade B our vanilla beans (for your experience - try both and choose which you like more: Vanilla Tahitensis and Vanilla Planifolia). Even our undersized and broken beans those we offer with a very attractive price will provide significantly better flavor and aroma than commercially produced extracts because our enhanced Bourbon drying technique allows keeping all seeds and oils even in broken beans.

All you’re doing is pouring alcohol over split vanilla beans and letting the concoction age over time. Give it a shake every now and then. It’s that easy:

1. Take 5 mid-sized beans (0.5oz / 15g) for 8oz / 250g / 1 cup (single-folded) of food grade alcohol or vodka, slice each bean once long-ways and place in bottle
2. Place beans into a glass bottle (preferable) with an airtight cap and pour alcohol. Be sure that beans are fully submerged in alcohol
3. Shake once or twice a week
4. Do it at least for 2 months when your alcohol has turned into delicious vanilla! Store it at room temp and out of direct sunlight, and you can enjoy this puppy until the last drop.
5. You could do this trick with the same beans once again and still get extract with amazing natural vanilla flavor.

NON-ALCOHOL HOMEMADE VANILLA EXTRACT

If, for some reason, you prefer non-alcohol vanilla extract - it's easy: just replace alcohol or vodka with food-grade glycerin (1 part of water and 3 parts of glycerin).

Food grade glycerin doesn't have any color and taste - nothing will distract you from the amazing natural vanilla flavor of extract you made on your own.