Thursday, May 1, 2008

Vanilla Extract

Vanilla Ice Cream
Vanilla Ice Cream

Traditional Vanilla Recipe

(Makes 8-ounces)

1/2-pint Vodka

4 Vanilla beans

Seal tight bottle or container

Decorative bottle

  • 1. Using a sharp kitchen knife, cut a lengthwise slit down the middle of each vanilla bean.
  • 2. Cut vanilla beans into 1/2-3/4 inch pieces.
  • 3. Pour vodka into your container.
  • 4. Add vanilla beans to container and shake.
  • 5. Wait and shake. It will take 30-days for the vanilla extract to mature. Once each day, vigorously shake the container for 30-seconds.
  • 6. Once the 30-day cycle has finished, strain the liquid through a colander or coffee filter and place in decorative bottle.

Storing Vanilla

Keep vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor. Vanilla extract will stay fresh for two years unopened and for one year after being opened.

Notes:

Shake vanilla bottle before each use. Small flecks of the
vanilla pods will be in the vanilla extract - they provide additional flavor. They also appear as dark flecks in light-colored food, don’t shake the bottle if you don’t want the flecks to appear.

Occasionally spoon out some of the mass of vanilla pods that settle to the bottom of the jar for when you want a very intense vanilla flavor (such as homemade vanilla ice cream or butter/vanilla pretzel cookies).

Have a brew bottle always on the go and every summer make sure it’s topped up so you’ll have enough vanilla extract on hand for holiday baking.

Starter brew bottles make great gifts for friends who bake. Include the basic instructions and a few extra vanilla pods in case they want to make an even stronger extract or wish to make some vanilla sugar on the side.

Recipe from Tipnut

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1 comment:

FRIGGA said...

I'm not much of one for vanilla... Do you have any chocolate recipes?