Homemade Vanilla Extract

Random Acts of Consumer Anarchy continue to occur around here, and they show no signs of abating (there are still so many more things I want to learn how to make myself - castile soap, I'm looking at you).  In light of recent events though, maybe I should call this The Occupy Your Shopping List Project.  The point is, after all, to whittle down the shopping list, to participate just a little less in the consumerist machine, to spend less money; to consume less, and to create more.  

To date, the items we have removed from our shopping list include shampoo, baking powder, dishwasher detergent, laundry detergent, facial cleanser, body lotion, hot pepper sauce (recipe one and recipe two), play dough, glass cleaner, and now vanilla extract.

The vanilla extract is a biggie.  Have you looked carefully at the cost of a good-quality organic pure vanilla extract?  Pricey, I say.  The less expensive brands of vanilla extract, even the ones that claim to be pure vanilla extract, often contain dubious ingredients, and even then, the cost per ounce is relatively high.

And I use A LOT of vanilla extract.  Those tiny little bottles never lasted long around here, so I started looking into ordering an 8-oz bottle online.  {Enter sticker shock}.  Then I looked into making my own, and, well, eureka.

Making your own vanilla extract is really quite simple - just a matter of stuffing some split vanilla beans into a bottle of vodka and then letting it steep for two months.  So, sure, the first batch takes a wee bit of patience, but you can make giant containers worth at a time, or you can make smaller batches, and always keep another batch going in a dark cupboard.

The price savings are intense, and the quality is excellent.  So far, I have used vodka for my extract, since that was what I saw recommended most often in the recipe sites that I consulted for my initial batch, but I am curious about the difference when using bourbon.  Next time, for sure...

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HOMEMADE VANILLA EXTRACT

When purchased in bulk, you can find organic vanilla beans for around $1/each right now.  A year ago, when I made my first batch, I found organic vanilla beans in bulk for about half that price.  My first batch came in at about $0.50/ounce, and my most recent batch was more expensive, at about $1.00/ounce (still a bargain compared to $2.00/ounce for the commercial organic vanilla extract).

• 750 ml bottle of vodka
• 12 vanilla beans

1. Remove about 1/2 cup of vodka from the bottle.  What you do with it is totally up to you.  I don't want to know.  Unless you make a vodka sauce for pasta, and then I want your recipe.  
2. Using a sharp knife, split the beans lengthwise along one entire side of the bean (this is to expose the pulp inside).
3. Stuff the vanilla beans into the bottle of vodka.  Close tightly and shake.
4. Store the bottle in a dark pantry or cupboard for two months, shaking it weekly.  
5. After two months, when the liquor has been fully infused, pour some of the extract into a smaller bottle (for ease of use), and stuff one or two of the beans into the smaller bottle as well.  Use as you would commercial extract.  

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This post was also featured on Frugally Sustainable and Natural Mothers Network.