Store-bought vanilla extract can be surprisingly expensive, especially for high-quality options. By making your own, you can significantly reduce costs. For instance, a few vanilla beans and a bottle of vodka can yield a rich, flavorful extract that lasts for months, saving you money in the long run (Bon Appétit).

Homemade vanilla extract often has a more intense flavor compared to many store-bought varieties, which may contain artificial ingredients or lower concentrations of real vanilla (Sally's Baking Addiction). By using quality vanilla beans and allowing them to infuse in alcohol, you can create a product that enhances your baked goods and other recipes.

Vanilla Beans: You will need 4-8 whole vanilla beans, depending on your desired strength. Madagascar, Tahitian, and Mexican vanilla beans are popular choices, each offering unique flavor profiles (The Pioneer Woman).
Alcohol: Use 1 cup (8 ounces) of vodka or another neutral spirit (such as bourbon or rum). The alcohol should be at least 70 proof to effectively extract the flavor from the beans (Natasha's Kitchen).

A clean glass jar or bottle with a tight seal (8-ounce size is ideal).
A sharp knife or kitchen scissors for splitting the beans.
A funnel (optional, but helpful for pouring).

Start by splitting the vanilla beans lengthwise with a sharp knife or kitchen scissors. This exposes the flavorful seeds inside. If the beans are too dry to split, you can cut them into smaller pieces (Bon Appétit).

Place the split vanilla beans into your glass jar. Pour the vodka over the beans, ensuring they are fully submerged. If using a larger jar, adjust the number of beans and alcohol accordingly, maintaining a ratio of about 4-6 beans per 8 ounces of alcohol (The Pioneer Woman).

Seal the jar tightly and give it a good shake. Store the jar in a cool, dark place, such as a pantry or cabinet. Shake it gently once a week to help the infusion process (Sally's Baking Addiction).

Allow the vanilla extract to infuse for at least 6-12 months for the best flavor. While you can start using it after two months, the longer it sits, the richer the flavor will be (Natasha's Kitchen).

Invest in high-quality vanilla beans, as they greatly influence the final product's flavor. Grade B beans are often recommended for extracts due to their higher oil content and lower cost (The Pioneer Woman).

As you use your homemade vanilla extract, you can top off the jar with more vodka to continue the infusion process. When the flavor starts to diminish, replace the spent beans with fresh ones (Bon Appétit).

Homemade vanilla extract makes a thoughtful gift. Consider packaging it in a pretty bottle with a label indicating when it will be ready to use (Natasha's Kitchen).

Making homemade vanilla extract is a straightforward and rewarding process that enhances the flavor of your culinary creations while saving you money. With just two ingredients—vanilla beans and alcohol—you can create a rich, flavorful extract that outshines store-bought options. Start your batch today, and enjoy the delightful aroma and taste of homemade vanilla extract in your baking and cooking for years to come!