Make Your Own Vanilla Extract & Conversion Chart

Vanilla extract is a kitchen essential, and nothing compares to the rich flavor of a homemade batch. By crafting your own, you can control the quality of ingredients and customize the flavor to suit your culinary needs. Whether you’re new to extract-making or an experienced cook, this guide will walk you through the process, along with a handy conversion chart for perfecting your vanilla extract recipe.

Choosing Your Vanilla Beans

One of the best parts of making your own vanilla extract is the freedom to choose the beans that match your flavor preferences. You can select from a variety of vanilla beans, including:

• Madagascar Vanilla Beans: Known for their rich, creamy flavor, perfect for a classic extract.
• Tahitian Vanilla Beans: Fruity and floral notes that add a unique depth to desserts.
• Ugandan Vanilla Beans: Bold and rich, with subtle chocolate undertones, ideal for a strong extract.
• Indonesian Vanilla Beans: Earthy and woody flavors, great for pairing with coffee or chocolate dishes.

Both Gourmet Grade A beans and Extract Grade B beans work well in homemade vanilla extract. Grade A is known for its moisture content and intense flavor, while Grade B is more cost-effective for large batches of extract.

Beans Quantity and Alcohol Ratio

The strength of your vanilla extract depends on the ratio of beans to alcohol. Here's a simple conversion chart to guide you:

• 0.5 oz of beans + 4 fl/oz of alcohol
• 1 oz of beans + 8 fl/oz of alcohol
• 2 oz of beans + 16 fl/oz of alcohol
• 4 oz of beans + 32 fl/oz of alcohol
• 8 oz of beans + 64 fl/oz of alcohol
• 16 oz of beans + 128 fl/oz of alcohol
• 32 oz of beans + 256 fl/oz of alcohol
• 5 lbs of beans + 5 gallons of alcohol

This chart will help you scale your recipe depending on the size of the batch you want to make.

Choosing Your Alcohol

The choice of alcohol significantly impacts the flavor of your vanilla extract. You can use:

• Vodka: Neutral and classic, it lets the vanilla flavor shine.
• Bourbon, Rum, or Tequila: Adds a unique twist, enhancing the depth and richness of the vanilla.
• Gin: For a fresh, botanical flavor complementing the vanilla’s sweetness.

When selecting your alcohol, choose one that is 80-100 proof (40%-50% alcohol by volume) to ensure proper extraction. Anything lower than 70 proof may not effectively draw out the flavors from the vanilla beans.

How to Make Vanilla Extract

Making vanilla extract is simple, but it requires patience for the flavors to fully develop. Follow these steps:

1. Slice: Split the vanilla beans lengthwise to expose the seeds (the “vanilla caviar”).
2. Soak: Place the beans in a glass jar and pour the alcohol over them, ensuring they’re fully submerged.
3. Shake: Seal the jar and shake it to start the infusion process.
4. Wait: Store the jar in a cool, dark place, shaking it occasionally. The extract will be ready in 8-12 months, with the flavor intensifying the longer it sits.

Conclusion

Creating your own vanilla extract is a rewarding process, allowing you to tailor the flavor to your taste. By using the right bean-to-alcohol ratio and selecting your favorite beans, you can make an extract that enhances everything from baked goods to cocktails. The time you invest in making your own vanilla extract will be well worth it when you experience the rich, deep flavors that homemade extract can bring to your kitchen.