Why make it?
Vanilla extract is very expensive right now. I just bought a 12 oz bottle at BJ’s for $28 and that was way cheaper than anywhere else around here. At our local food co-op, Madagascar vanilla extract was $996/ounce which is more expensive than silver! A package of 3 vanilla beans was $27!
So, I decided to make my own and to give bottles of it as holiday stocking stuffers. (Now is the time of year to get it started steeping.)
Unfortunately, the price of vanilla beans has gone through the roof and now the extract is almost as ridiculously expensive to make as it is to buy. (Am I whining?) Apparently this has to do with a shortage of beans caused by a storm in Madagascar and other factors. The price is not expected to go down any time soon.
How much do vanilla beans cost?
On Amazon, the lowest price I could find was $2.10 per bean. I ordered 10 of them to make 4 (4 oz) bottles. I also bought a dozen bottles and a small funnel:
There were directions on the package which came from Vanilla Products USA, but I didn’t use them. According to them, I would need to add 1/2 ounce of beans to make 4 oz of extract. That would be at least all 10 of the beans I ordered for $25. I paid less than that for the bottle I bought at BJ’s!
Instead, I went by several recipes I found online (there are millions). I figure if I don’t get vanilla by this holiday season, maybe I will get it by the next.
Here’s the process:
1. Sterilize the bottles and the funnel.
2. Split 2 vanilla beans (for each bottle) in half lengthwise, or, if they are very thin, cut them into 1/2″ pieces.
3. Put the beans in 4 oz. bottles.
4. Fill the bottles with vodka or any other 70-80 proof liqueur.
5. Cover and let it ferment for as long as you can (some people do it for years), shaking it once or twice/week.
6. Label the bottles.
Mariana Veiga, a graphic designer from Brazil who is now living in Italy designed a label just for us! She has a website – https://theveigas.wordpress.com/ and she can be reached at marianapintoveiga@gmail.com. Thank you, Mari!
This label prints 2 inches wide:
As always, let us know (in the comments section) if you decide to make your own vanilla extract or if you have a better way. It’s always good to hear from you:)
Guillermo says
The original vanilla (vainilla)is from Papantla, Veracruz, México.
Jeri Case says
Thanks for the info. If prices keep going up here, it will be cheaper to make the trip to Mexico for it!
We received this note from Thérèse Verschuuren in Australia:
May this help? Australian grown. I buy my vanilla beans from ALDI and the extract as well. Quite cheap from ALDI, the German company here.
You can make your own pure enough alcohol or buy from chemist?
German schnapps sounds really good:)
Have not tried local beans as yet. Often sold out.
http://www.daintreevanilla.com/?s=home
I have never tried to make my own extract but I think I would use Everclear instead of Vodka. Everclear is 190 proof & would work much faster. In my travels, I learned to make “Limonite” aka “Lemoncello” on Sicily. They use 190 proof alcohol to extract the oils from lemon rinds (they scrape the white pith off first). It takes about a week, then they mix it with an equal amount of simple syrup giving a 95 proof liquor. It is delicious when served ice cold. If you drank it at the 190 proof level, I think it would put you under really quick. I tried using vodka for the limonite but it took over a month to get about half way. The problem with vodka is it is more than half water.
I have always used Everclear for Limoncello (or I make Crema di Limoncello)…Vodka will not work! It gets icy crystals when you freeze it. But always Vodka in Vanilla – I have heard that rum is also a great option 🙂 Sounds like Sue can verify that!
I have been making my own vanilla for several years – ever since I discovered that commercial vanilla contains sugar and tastes awful. Homemade vanilla tastes wonderful and you control what’s in it. I like to use rum, not vodka. It tastes REALLY good. I use 7 beans in 8 ounces, split down the middle and let it sit for at least 4 weeks. I also leave the beans in. And give it as gifts. Thanks for the tip on Amazon beans. I got Australian vanilla beans the last time I bought them – they seemed a bit cheaper but I don’t know if they’re as good.
‘In order to be called an extract, the FDA states that it must contain a minimum of 13.35 oz. of vanilla beans per gallon. That works out to just shy of 1 oz. of beans per 8 oz. of vodka. If you’re using the smaller, extract-grade vanilla beans, that can mean anywhere from 8-16 beans per cup of alcohol! If you’re using plumper, Grade A vanilla beans, you will actually have to use more, not less, because of their extra water content. (Remember that commercial extracts are made with beans that have no more than 25% moisture.) Anything less, and you won’t have an extract, you’ll just have vanilla flavored vodka.’ (willcookforfriends.com) This is probably why the recipe has you use this many beans. I have made it for years and use the amount of beans that your recipe from the vanilla bean company called for – and shake it every day for at least 6 weeks – then let it just sit until ready to strain out the beans. Which I do in no less than 6 months!
Yikes! That would be $28 for 4 ounces of vanilla extract. Yet, there are all kinds of recipes using less beans. Are they all getting flavored vodka?
I am looking forward to having a go at this. It will make great gifts. Any excuse for having a bottle of vodka to hand!
The beans grown in central and south America are not quite the same flavor profile as the ones grown in Madagascar. I assume that it has to do with the differences in soil and processing methods. Still good, just different.
FYI, I usually purchase my beans in bulk from Penzey’s spices. I have never gotten any bad products from them. They take pride in packaging them securely, and you will gifted with the bonus of nutmegs, bay leaves, etc to fill up your box.
Thanks for the tip. I just checked and their current price is 3 beans for $20. I assume that’s a bit more than you were paying before!
… because it grows there.
So, they make vanilla extract but they don’t sell the beans?
My friend and I did this several years ago. We’re STILL using our homemade vanilla! It’s SO good. I just left the beans in the bottles, with the vodka. It’s alcohol…it’s preserved!
I’ve heard the taste just gets better and better with time. It sounds like that was your experience…
So thankful I bought vanilla last time I was in Cozumel
I don’t know why it’s so inexpensive in Mexico, do you?
Because it grows there!