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Nutrition Facts

Serving Size 1 liter 934g

Recipe makes 1 liter)

The following items or measurements are not included below:

50 g vanilla beans

Calories 2159
Calories from Fat 0 (0%)
Amount Per Serving %DV
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 9mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

how is this calculated?

Ruth's Homemade Vanilla Extract

Recipe #105417 | 60 days | 5 min prep | add private note
Mirj

By: Mirj
Dec 5, 2004

I got this recipe from Ruth Baks, one of Jerusalem's finest cooks. This is how I make my vanilla and it's wonderful!

1 liter (change servings and units)

Ingredients

Directions

  1. 1
    In Ruth's own words:.
  2. 2
    I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
  3. 3
    Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
  4. 4
    (By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
  5. 5
    Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
  6. 6
    That's it!
  7. 7
    Now you just have to wait for it to steep.
  8. 8
    I'll tell you why I cut up the beans, rather than leaving them whole.
  9. 9
    The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
  10. 10
    Vanilla beans are long and thin, and will stand up vertically in the bottle.
  11. 11
    If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
  12. 12
    Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
  13. 13
    The longer the beans steep totally submerged the stronger the flavor of the extract.
  14. 14
    That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
  15. 15
    The remainder I leave in the vodka bottle to further infuse with flavor.
  16. 16
    By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
  17. 17
    Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
  18. 18
    Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
  19. 19
    Okay, so now it has to steep for a couple of months.
  20. 20
    It will get darker and darker over time; strain before using.
  21. 21
    I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
  22. 22
    Here's the fun part: the same vanilla beans may be reused to make more essence!
  23. 23
    When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
  24. 24
    When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
  25. 25
    You really cannot imagine how much flavor these beans contain!
  26. 26
    I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
  27. 27
    As long as you see the color come through, the flavor will also be there.
  28. 28
    As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
  29. 29
    I have been making all my own vanilla extract for years using this method with excellent results.
  30. 30
    Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
  31. 31
    When making the extract yourself, however, you have control over the quality of the vanilla beans used.

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Featured Reviews for This Recipe

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From: cylee

On Oct 1, 2008

Mmmmmm...!!!! I just started two bottles of this, and I just KNOW it will be fantastic! I got vanilla beans from "www.organic-vanilla.com" (The Organic Vanilla Bean Co)... if you're wanting to make some extract, I suggest this website to purchase beans...MUCH better than store-bought! Thanks, Mirj! (and thank Ruth for me, too!) : )

0 people found this review helpful

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  • From: LoveGoodFood

    On Aug 6, 2008

    I love this!!!!!!!!! I used one bottle of Grey Goose Vodka and 18 organic vanilla beans. I started using it after 2 months. After 3 months of steeping, it was awesome. I don't plan on taking the vanilla beans out. I'm just going to leave them in the bottle and use the vanilla as I need it. Thank you so much for sharing.

    1 person found this review helpful

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    From: Velvetinenut

    On Dec 8, 2004

    This is THE most potent Vanilla Extract recipes I have EVER come across. 50gms of Vanilla Beans is about 12-18 depending on which grade you are using. I usually shake my bottle before dispensing the required amount as this distributes the vanilla oil floating at the top of the booze. Great recipe, Mirj!!

    15 people found this review helpful

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  • From: SarahinWI

    On Jan 2, 2006

    This is fabulous! I started this back in October and let it steep, 1 liter of vodka with 18 vanilla beans. I was ready to use this within 2 weeks, it smelled so good! I restrained myself, though, and let it steep for the full two months. Then I have been straining small amounts and refilling a smaller bottle as I need. I've been able to LESS vanilla in recipes because this is so potent.

    5 people found this review helpful

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  • Read all 10 reviews

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