Making fresh vanilla extract is one of my favorite things to do. I've been bottling it myself, though not every time, for over 20 years. The investment in the fresh beans can get slightly pricey, but it's well worth the pennies! Bottles of true extract in my local markets range from $3-$6 per 6oz. bottle, whereas I spend $15 every 6 months or so to make 7 full 5oz. bottles in my own kitchen. And the best part is that when a bottle is empty, the beans can be used a second time, just add more alcohol and start the infusion again. I don't recommend more than twice, however, as eventually there will be no oils left in the beans and you'll just end up with slightly colored alcohol instead of extract.
I choose the beans, I choose the strength, and I save money - for me, it's a no-brainer! My only problem with the entire process, from purchase to use, is having enough patience to let it rest long enough! I love watching the transformation of the vanilla oil infusing the alcohol, and it's hard not to open the bottles to smell or taste it far more often than once a week when they're shaken! After 1 month, the alcohol flavor and aroma are completely gone, and the oils have infused enough for a nice flavor. However, I prefer to let mine infuse for 3-6 months, depending upon the beans I'm using, for maximizing the rich, full-bodied effect.
Alcohol, vanilla beans and time - only ice is simpler to make!
Beans I've used:
Tonka
Madagascar
Mexican
Tahitian
My favorite:
Madagascar
I choose the beans, I choose the strength, and I save money - for me, it's a no-brainer! My only problem with the entire process, from purchase to use, is having enough patience to let it rest long enough! I love watching the transformation of the vanilla oil infusing the alcohol, and it's hard not to open the bottles to smell or taste it far more often than once a week when they're shaken! After 1 month, the alcohol flavor and aroma are completely gone, and the oils have infused enough for a nice flavor. However, I prefer to let mine infuse for 3-6 months, depending upon the beans I'm using, for maximizing the rich, full-bodied effect.
Alcohol, vanilla beans and time - only ice is simpler to make!
Beans I've used:
Tonka
Madagascar
Mexican
Tahitian
My favorite:
Madagascar