11 Things You Need to Know About Making Homemade Vanilla Extract

Let’s talk about making your own vanilla extract. Now, I know what you’re thinking. “Make my own vanilla extract? Isn’t that complicated?” Trust me, it’s not as hard as you might think. In fact, it’s pretty darn simple once you know what you’re doing.

I’ve been making my own vanilla extract for years now, and let me tell you, it’s a game-changer. Not only does it taste way better than the store-bought stuff, but it also makes an amazing gift. Seriously, people’s faces light up when you hand them a bottle of homemade vanilla extract.

Once you try it, you’ll wonder why you ever bought the stuff from the store. The flavor is richer, deeper, and just… well, more vanilla-y. Plus, there’s something satisfying about using an ingredient you made yourself.

But here’s the thing – while it’s not complicated, there are a few tricks to getting it right. That’s why I’ve put together this guide. I want to share everything I’ve learned over the years so you can skip the trial and error and go straight to making awesome vanilla extract.

So, whether you’re a baking enthusiast looking to up your game, someone who loves giving unique gifts, or just curious about making your own ingredients, this guide is for you. I’m going to walk you through everything you need to know, from choosing the right beans to bottling your extract.

Here are 11 things you should know before you start. These tips will help you avoid common mistakes and make sure your vanilla extract turns out amazing every time.

Here is a video option for those that Don’t want to read

As I was putting together all the information, I realized how long this guide was getting. I have a video I have put together with all this information in case you would rather listen to the information.

1. Picking Your Vanilla Beans

Vanilla beans are the heart of your extract. Not all vanilla beans are the same, and the type you choose will affect the flavor of your extract. Here’s what you need to know:

Types of Vanilla Beans

You’ve got a few options, we will go over the 3 most common, each with its own distinct flavor profile:

Grade A vs Grade B

When shopping for vanilla beans, you’ll come across two main grades: A and B. Let’s break down the difference.

Grade A Beans:

Grade B Beans:

Splits:

It’s important to note that while many Grade B beans are splits, not all splits are Grade B. However, for extract-making purposes, splits (whether Grade A or B) and Grade B beans are often grouped together because they’re both excellent for extraction.

Now, here’s why Grade B beans are better for making vanilla extract:

1. Moisture Content: Grade B beans have less moisture. This means they absorb more alcohol during the extraction process, resulting in a more concentrated flavor.
2. Cost-Effective: They’re cheaper than Grade A beans. You can make more extract for less money without sacrificing quality.
3. Flavor Concentration: Despite their appearance, Grade B beans often have a more concentrated vanilla flavor. They’re usually left on the vine longer, which increases their vanillin content (the compound responsible for vanilla flavor).
4. Extraction Efficiency: The drier nature of Grade B beans allows for more efficient extraction. The alcohol can penetrate the beans more easily, pulling out more flavor compounds.
5. Practicality: When making extract, the appearance of the beans doesn’t matter. We’re after flavor, not looks. Grade B beans deliver on flavor without the premium price for aesthetics.
6. Designed for Purpose: Grade B beans are specifically called “extraction grade” because that’s what they’re best for. They’re the industry standard for commercial extract production.

Remember, when making extract, you’re not looking for the prettiest beans – you’re looking for the ones that will give you the most flavor. Grade B beans might not win any beauty contests, but they’ll give you an extract that’s full of rich, complex vanilla flavor.

So, while Grade A beans have their place in the culinary world, for extract-making, Grade B beans are the clear winner. They’re not just a budget option; they’re actually the better choice for creating a high-quality homemade vanilla extract.

2. Choosing Your Alcohol

The alcohol you choose is just as important as the vanilla beans. It’s not just a carrier for the vanilla flavor; it actually contributes to the overall taste profile of your extract. Here’s a breakdown of some of your options:

Vodka

Vodka is your go-to if you want a straightforward vanilla flavor. It’s versatile and won’t add any competing flavors to your baked goods.

Rum

Rum can add an extra layer of complexity to your extract. It’s especially good if you do a lot of baking with fruits or spices.

Bourbon

Bourbon vanilla extract can add a sophisticated touch to your desserts. It’s particularly good in recipes with brown sugar or warm spices.

Brandy

Brandy extract is less common, which makes it a unique choice. It can add a special touch to your holiday baking or fancy desserts.

Alcohol Content

Regardless of which type you choose, the alcohol content matters:

Tips for Choosing

1. Start with vodka if you’re new to making extracts. It’s the most foolproof option.
2. Experiment with small batches of different alcohols to find your favorite.
3. Consider what you’ll be using the extract for most often when choosing your alcohol.
4. Remember, the alcohol flavor will mellow over time as it extracts the vanilla.
5. You can even mix alcohols – try a vodka-bourbon blend for a unique flavor profile.

Remember, there’s no “right” choice here. The best alcohol for your homemade vanilla extract is the one that creates a flavor you love. Don’t be afraid to experiment!

3. Getting the Ratio Right

Getting the right ratio of vanilla beans to alcohol is crucial for a good extract. I’ve put together a comprehensive chart to help you out.

Understanding the Vanilla Bean Quantity Chart

• The chart shows how many vanilla beans to use for different amounts of alcohol.
• It covers both Grade A and Grade B beans.
• Find your alcohol amount in the left columns, then look across for the recommended number of beans.
• The bean count is given as a range because bean sizes can vary. These are just estimated numbers based on average bean size. If you want to be exact you should weigh your beans, and follow the recommended guidelines Here².

Want to experiment? Try making small batches with different ratios. Start with the chart recommendations, then try a batch with 25% more beans, and another with 50% more. Label them clearly and do a taste test after a few months. You’ll find your perfect ratio!

Remember, there’s no “wrong” strength – it’s all about personal preference. Some bakers prefer a super-strong extract so they can use less in recipes, while others like a standard strength. Play around and find what works best for you.

Pro tip: If you’re giving vanilla extract as a gift, I’d recommend going a bit stronger than the standard ratio. It’s always impressive to give a high-quality, potent homemade vanilla extract!

4. Picking Your Containers

Storage is key:

For gifts, I found these 3 oz glass bottles on Amazon that work great. They come in a set of 30, perfect for making a bunch of gifts.

I’ve also found some good deals on glass jars at Hobby Lobby. Check these out:

Keep an eye out for their sales. You can save some cash that way. I’ve found some really cute bottles that make the extract look extra fancy for gifting.

5. Prepping the vanilla Beans

Properly preparing your vanilla beans is crucial for making a rich, flavorful homemade vanilla extract. Here’s how to get the most out of your beans:

Inspect Your Beans:

• Look for beans that are dark brown, oily, and flexible. These are the most idea.
• If they’re dry or brittle, they might be past their prime but can still work for extract, though they might take longer to infuse.
• I have had good luck with this brand on amazon. This is the smaller package (26 beans) and ideal for personal use. If you are going to be making gifts you may want to look into the package of 50 Grade B Vanilla beans on Amazon. Just a heads up if you plan on making gift, when I was making Vanilla Bean Extract Gift this year, I needed a package of each to fill all 30 3oz bottles that I talked about above.

Clean Your Beans:

• Gently wipe the beans with a clean, dry cloth to remove any dirt or debris.
• Don’t wash them with water, as this can introduce moisture and potentially lead to mold.

Split the Beans:

• Use a sharp knife to split the vanilla beans lengthwise, from one end to the other.
• This exposes the inner paste (the good stuff!) to the alcohol, enhancing extraction.
• If your beans are very dry, they might split on their own – that’s okay!

To Scrape

• For extract-making, you don’t need to scrape out the seeds. You can leave the beans whole.
• The seeds and inner paste will naturally infuse into the alcohol over time.
• Leaving the beans intact makes them easier to remove later if you want.

Chopping (Optional):

• For maximum flavor extraction, you can chop the split beans into smaller pieces, about 1-inch long.
• This increases the surface area exposed to the alcohol, potentially speeding up the process.
• Keep in mind that chopped beans may be harder to remove later if desired.

Handling Tips:

• Vanilla beans can be sticky and fragrant. Consider wearing food-safe gloves if you’re prepping a lot.
• The oils can stain, so be careful with your clothing and work surface.
• If you are not a fan of the vanilla scent, then save your bean prep for a day when you can open windows – the smell is wonderful but can be strong!

Using Grade B or “Extraction Grade” Beans:

• These beans are often already split or partially split.
• They might look less perfect, but they’re ideal for extract-making.
• You may not need to split them further if they’re already open.

Remember, the goal is to expose as much of the bean’s surface area to the alcohol as possible. More exposure means more flavor extraction. Whether you choose to split, chop, or use pre-split beans, you’re on your way to making a delicious homemade vanilla extract!

6. Be Patient

Good extract takes time:

If you’re planning to give it as a gift, start well in advance. You want to give it time to develop that rich flavor.

7. Shake It Up

Shaking helps distribute the vanilla beans and ensures even extraction throughout your batch. It’s one of those little details that can really elevate the quality of your homemade extract.

8. Store It Properly

Keep your extract good:

Proper storage means your extract can last for years.

9. Keep It Going

Your extract can last for a very long time.

• As you use it, top it off with more alcohol. Remove 1 old bean and add a fresh bean. This maintains the flavor intensity. I personally will rotate between 2 bottle every 6 months to a year (Depending on how often I have been using it.) This allows one bottle to be top off, and to absorb some of that amazing vanilla flavors before I use it again.

This “continuous brew” method means you’ll always have great extract on hand.

10. Label Everything

Keep track of what you’re doing:

Good labeling is especially important if you’re giving it as a gift. People love knowing the story behind their gift. And make sure you double check your spelling. I batch printed my labels, put them on the bottles, only to realize later that I had a spelling error. Long story short, it is not fun removing 30 labels!!! Here is a sample of a label I made for my last batch. (With no spelling errors!)

Feel free to use it if you would like, download your copy HERE. I removed the bottle size and date so you can handwrite it in. I used these 2×4 labels on Amazon, they fit perfectly on the bottles I used. They are not waterproof, only because I refuse to upgrade my current printer to a LaserJet printer. If you have the ability to print on waterproof labels, then I would most definitely get those.

11. Understanding the Costs

Let’s talk money for a minute. Making your own vanilla extract isn’t always cheaper than buying it, especially when you’re just starting out. Here’s the breakdown:

Why I Made This Guide

I didn’t expect this guide to be so long, but i wanted to create an easy go to guide of all the information I had questions about when I first started. There’s a lot of information out there about making vanilla extract. It can get confusing with all the different variables. I wanted to get rid of the guesswork and put everything in one place. No more second-guessing or piecing together information from a dozen different sources.

That’s pretty much everything you need to know to make your own vanilla extract. It’s not complicated, but it does take some time and patience. Give it a try and see what you think. Once you taste the depth of flavor in homemade extract, you’ll never want to go back to store-bought.

Let me know in the comments if you’ve made extract before or if you’re planning to start. Always interested to hear how it goes for other people. And if you come up with any cool variations, share those too!

1. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.175CFR – Code of Federal Regulations Title 21 (fda.gov) CFR – Code of Federal Regulations Title 21 ↩︎
2. CFR – Code of Federal Regulations Title 21 (fda.gov) CFR – Code of Federal Regulations Title 21 ↩︎