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 small investment in vanilla beans and vodka can yield a large quantity of extract that lasts for months or even years (Bon Appétit).

Homemade vanilla extract often boasts a richer and more complex flavor compared to many commercial varieties, which may contain artificial additives or lower-quality vanilla (Sally's Baking Addiction). The longer you let your extract sit, the more robust the flavor becomes.

To make your own vanilla extract, you only need two main ingredients:

Vanilla Beans: You can use Madagascar, Mexican, or Tahitian vanilla beans. Madagascar beans are the most common and provide a creamy flavor, while Mexican beans offer a spicier profile (The Pioneer Woman).
Alcohol: Vodka is the most popular choice due to its neutral flavor, but you can also use bourbon, rum, or brandy (Sally's Baking Addiction).

A glass jar or bottle with a tight seal (8-ounce capacity is ideal)
A sharp knife or kitchen shears
A funnel (optional, but helpful for pouring)

Start by splitting 4 to 8 vanilla beans lengthwise. This exposes the seeds, which are rich in flavor. If your beans are too long for your jar, feel free to cut them into smaller pieces (Bon Appétit, The Pioneer Woman).

Place the split vanilla beans into your jar and pour in 1 cup (8 ounces) of vodka or your alcohol of choice. Ensure that the beans are fully submerged (Laura M. Ali).

Seal the jar tightly and give it a good shake. Store it in a cool, dark place, such as a pantry or cupboard (Sally's Baking Addiction).

For the first couple of weeks, shake the jar daily to help the extraction process. After that, you can shake it once a week. The vanilla will start to infuse, and you should see the liquid darkening over time (Bon Appétit, The Pioneer Woman).

Let the mixture sit for at least two months, but for the best flavor, allow it to age for 6 to 12 months. The longer it sits, the more intense the flavor will be (Sally's Baking Addiction).

The extract is ready when it has turned a deep brown color and has a strong vanilla aroma. If it still smells predominantly like alcohol, it may need more time (Laura M. Ali).

Yes! As you use your vanilla extract, you can refill the jar with more alcohol to continue the extraction process. Just remember to replace the vanilla beans every year or so to maintain flavor intensity (Sally's Baking Addiction).

Don’t throw away the used beans! You can dry them out and use them to make vanilla sugar or add them to recipes for an extra flavor boost (Bon Appétit).

Making your own vanilla extract is a simple and rewarding process that enhances your culinary creations. With just a few ingredients and a bit of patience, you can enjoy a superior product that elevates your baking and cooking. So why not start your batch today? You'll not only save money but also indulge in the delightful aroma and flavor of homemade vanilla extract. Happy baking!