Homemade Vanilla Extract

I have a confession to make!! When I first started baking and the recipe would ask for vanilla extract, I would reach out to this tiny bottle labelled 'Vanilla Essence' that was available in most Indian stores. It is only once I started blogging and reading and sharing that I realised that I was doing it all wrong. Turns out that tiny bottle was all fraud! I read closely, and horror of horrors, the label had not a mention of the word "vanilla" in the ingredients list. Instead, I read the word "artificial" and even worse, "caramel flavouring"!!

 

  

Well, you learn! While vanilla extract is still not easily available in the Indian market, the even better option is to make the stuff at home. All you need is a clean glass bottle (in my case, an old soya sauce bottle that I sterilised), some vanilla pods and vodka. The only hitch, you have to wait for eight weeks before it is ready for use. Else, you will land up with vanilla-flavoured vodka!! (Label credit, here)

 

This takes barely about two minutes to put together and you will see the difference for yourself! 

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Homemade Vanilla Extract

 

Ingredients:

• 1 sterilised glass bottle
• 1 cup vodka
• 3 vanilla beans*

** Use 1/3 cup vodka for every vanilla bean

 

Directions:

• Using a sharp knife, split the vanilla beans lengthwise in half and place in a glass bottle.
• Pour vodka into the bottle to completely cover the beans, put on the cap tightly and store in a cool, dark spot for at least 10 weeks before using, shaking the bottle once a week. (I kept mine for 12 weeks).
• Once, 30 per cent of the vanilla extract has been used, you can top it up with more vodka. To make the vanilla flavour stronger, you can feed it with leftover vanilla beans that have not been steeped in milk, cream etc.