Vanilla

[NannyPatty]

I buy my vanilla from old Mexico. One bottle is about the size of the vodka bottle above. My mom gave me a bottle in my early married years that lasted me 20 years! Guess I don't cook as much as I thought. The bottle I have now looks watered down but tastes good. To answer Double R, just use 1/3 to 1/2 of what your recipe calls for. The home made stuff sounds potent, but wonderful!

 

[Double R]

Thank you @Patsi Manning

 

[Terri9630]

Pure vanilla extract is stronger than the imatation. The imitation is made from tree bark and using to much will cause off flavors.

 

[Double R]

Pure vanilla extract is stronger than the imatation. The imitation is made from tree bark and using to much will cause off flavors.

Supposedly I’m buying real vanilla

 

[Sewingcreations15]

Today we started our first ever batch of vanilla extract from traded vanilla beans .

 

[masterspark]

This was my first batch started almost 2 years ago. I can't believe how long it has lasted. 2nd pic shows the beans in the bottom of the bottle.

 

[Sewingcreations15]

@masterspark how large is the bottle and do you remember how many vanilla beans you put in it ? . You can also use the used beans to make vanilla sugar once finished too and from what I have read you can just keep topping it off with vodka once you decant some off.

Also can those who have made and use their own vanilla extract can you tell me whether you use half the amount in recipes than recommended as I have heard the homemade extract is much stronger and more concentrated than the shop purchased one.

 

[masterspark]

I forget how many beans are in there. Maybe a dozen or so. The bottle is a 1.75 liter. I find the extract very "alcohol-y" tasting rather than just vanilla. It doesn't affect the taste of anything I cook but I notice it in my coffee or a smoothie. Don't get me wrong, I enjoy using it (it is wonderful with soda water as a cocktail-vanilla soda with a kick!), it is just not what I am used to. I will be making more.
By the way, it took a whole lot longer to make than I expected, like 9+months before I thought it was strong enough. Maybe I did something wrong. Anyone else out there have any input?

 

[Sewingcreations15]

@masterspark the recipe I am going with recommends 1 vanilla bean per 100ml of vodka so maybe by the sounds of it you didn't put in enough vanilla beans and should have put in at least 18 in a bottle that size. Also did you cut the beans in half before you put them in there ?, if you don't cut them then you will get a milder vanilla extract than if you had have cut them in half. Mind you I am no expert on the subject but just did a little reading up on it before I started.

 

[UncleJoe]

Also can those who have made and use their own vanilla extract can you tell me whether you use half the amount in recipes than recommended as I have heard the homemade extract is much stronger and more concentrated than the shop purchased one.

I still use whatever the recipe calls for. I haven't noticed it overwhelming anything.

I forget how many beans are in there. Maybe a dozen or so. The bottle is a 1.75 liter. I find the extract very "alcohol-y" tasting rather than just vanilla.
By the way, it took a whole lot longer to make than I expected, like 9+months before I thought it was strong enough. Maybe I did something wrong. Anyone else out there have any input?

I have 10 beans in my 1.75L bottle. I started with 5 and after a few weeks noticed there wasn't any change in the color so I added 5 more. Even with that, it was a year till I had a good flavor.

@masterspark the recipe I am going with recommends 1 vanilla bean per 100ml of vodka so maybe by the sounds of it you didn't put in enough vanilla beans and should have put in at least 18 in a bottle that size. Also did you cut the beans in half before you put them in there ?, if you don't cut them then you will get a milder vanilla extract than if you had have cut them in half. Mind you I am no expert on the subject but just did a little reading up on it before I started.

That's where I made a mistake. The first 5 I put in the bottle were not sliced open. When I added 5 more I split them in half - lengthwise. The change was immediate and dramatic. Even with that, it was still a year before the vanilla taste outweighed the alcohol.

@phideaux 0r @Sentry18 or @Double R or anyone with the capability. Could you move these post into the Vanilla thread? Thank you.

 

[Sentry18]

@phideaux 0r @Sentry18 or @Double R or anyone with the capability. Could you move these post into the Vanilla thread? Thank you.

Done and done!

 

[UncleJoe]

@Sentry18. :thumbs up:

It fits here better than the picture thread.

 

[ClemKadiddlehopper]

I really dislike the taste of alcohol, therefore, I use a half pound of beans per 500 ml of vodka and you couldn't pay me to add more vodka to a jar as I used it up. I don't use just any vodka, it has to be something I cannot strongly taste, and that is the hardest part for me since it is all nasty to some degree. I age the vanilla for 6-9 weeks before I start using it. My vanilla is very dark in colour and I use 2-4x what a recipe calls for; I don't measure, just splash it in there. I might use a 1/4 cup in a good caramel sauce. There are either some very polite people around with strong guts or they are liking what they are served as stuff usually gets scarfed pretty fast.

 

[Double R]

Done and done! View attachment 1242

Thanks @Sentry18

 

[Sewingcreations15]

@Double R from what I read once you start your vanilla extract it can be ready as early as 3 months from when you start it, you do have to shake it each day and make sure you split or cut the beans along the length of them when you put them in. Most instructions I have read say leave it at least 6 months before using and everyone says leave it as long as you can before using it.

I do know that we started ours yesterday and it already has a faint brown tinge to it now, so I will gauge it as I go and keep you updated. Also as others have said you can from what I have read keep topping it up with vodka as you use it until it goes really pale and then top it up with a few more beans to make it more concentrated, and use the spent beans for making vanilla sugar.

 

[Sewingcreations15]

Thanks for moving our vanilla questions and photos into this thread too @Sentry18 , we got a bit carried away in the photo thread .

 

[Sewingcreations15]

@joel thanks for the link on how to grow your own vanilla orchids too we looked at this yesterday and it appears we can indeed buy the vanilla orchids here.

 

[Sewingcreations15]

Thanks @UncleJoe on the info that you use the same amount of extract even when you make your own, much appreciated .

 

[Double R]

@Double R from what I read once you start your vanilla extract it can be ready as early as 3 months from when you start it, you do have to shake it each day and make sure you split or cut the beans along the length of them when you put them in. Most instructions I have read say leave it at least 6 months before using and everyone says leave it as long as you can before using it.

I do know that we started ours yesterday and it already has a faint brown tinge to it now, so I will gauge it as I go and keep you updated. Also as others have said you can from what I have read keep topping it up with vodka as you use it until it goes really pale and then top it up with a few more beans to make it more concentrated, and use the spent beans for making vanilla sugar.

Thanks!!!!!
Can’t wait to get ours started in January!!!!!!

 

[UncleJoe]

Thanks!!!!!
Can’t wait to get ours started in January!!!!!!

Pictures or it didn't happen.

 

[Bacpacker]

We always slice our beans open, but don't cut all the way thru. We don't use any for at least 6 months. and generally have 2 bottles going with staggered timing. Wife uses it a lot in baking and always uses the amount called for. shaking it regularly is a good idea as well.

 

[Sewingcreations15]

Thanks @Bacpacker for confirming that as well I will just use the amount the recipe says. Yes we also use a staggering amount of vanilla extract as well as we cook everything from scratch. The pure vanilla extract here runs out at $15 per 100ml and all the ones I have found still have water and glucose or inert sugar added to them. So I can also see a few more jars on the go happening shortly when we purchase more vanilla beans.

 

[joel]

@joel thanks for the link on how to grow your own vanilla orchids too we looked at this yesterday and it appears we can indeed buy the vanilla orchids here.

Sure thing, a Man grows them here in S.C. (zone 7B/ 8A ) in a green house & sells the organic beans.

 

[Double R]

Pictures or it didn't happen.

For sure!
I went looking for vodka a few days ago. Just trying to find the right one.
I will for sure post pictures!

 

[Grimm]

During our monthly Costco trip I got a bottle of cheap Kirkland vodka t start a new batch.

 

[Terri9630]

I was taught to use 6, 6 inch beans per cup of alcohol. Split lengthwise.

 

[Grimm]

I was taught to use 6, 6 inch beans per cup of alcohol. Split lengthwise.

I was taught 6 beans per pint and 10 or so for a quart. But I say do what works for you.

 

[Sewingcreations15]

That is the mix I am using too @Grimm which works out at approx. 1 vanilla bean per 100ml of alcohol in our Aussie metric measurements .

 

[UncleJoe]

our Aussie metric measurements .

Which is a very logical system. I don't understand why it was never implemented here. Packages were being labeled for both back in the 70's and I believe the intention was to switch over. I have been rather disappointed that it never happened.

 

[Redbeard]

My boss at the mountain does this. He also adds chaga to it for the health benefits. I have thought about trying it but now seeing all you folks doing it has motivated me to do it.