Well some of you might think "when I need vanilla extract, I'll just go to the store and pick some up". The first thing that got me to want to try to make my own is the cost. Those little bottles at the store are not cheap and they don't last me a long time. Second reason is that the ingredients list is smaller in homemade then the store bought. If you really want to check out a good post about why not to buy the stuff at the store, I like this one: labels and mccormick pure vanilla.
Did you read the part (or if you didn't check that website out) that is has corn syrup in it? Here is another link that show five dangers of corn syrup: five dangers of corn syrup
Here are what the five where: 1. Significant Risk of Weight Gain and Obesity, 2. Increased Risk of Developing Type-2 Diabetes, 3. Hypertension and Elevated "Bad" Cholesterol Level, 4. High Frutose Corn Syrup and Liver Damage, 5. Mercury Exposure from HFCS
I will warn you at first if you are use to vanilla extract that has corn syrup in it, homemade will taste very different for it is not sweet for there is no sweetener in it and remember they put that in it to bring out the flavor. Now with that being said, I told you how I love the vanilla flavor in things but I can tell in cookies or whatever it might be where there is the "fake vanilla extract" and I don't like it, it is fake tasting to me and way to sweet.
First I go the the liquor store and get a big bottle of rum. (I am not a hard liquor fan, so I feel very funny buying a big bottle- if they only knew what I was using it for right?!?!) I like rum but you can use vodka, or bourbon. I have tried vodka but I can't stand the taste of vodka at all, and I have not tried bourbon. I do a liter at a time, but you can do smaller or larger amounts at a time, just depends how much you go through.
You also need to buy some vanilla beans. They have the best price I have found. Nice thing is there is no shipping fee for the vanilla beans. I use about
20 or so vanilla beans for one liter of rum.
Once you have your rum, vodka or bourbon and your vanilla beans, you will then take your vanilla beans and slice them open down the middle for that is where all the flavor is. I use my bottle (I make sure I buy glass) that my rum comes in, so to do that I just dump just a little out, you can in a glass so that way if you
dump to much you can always top it off later. Then I stick my cut vanilla beans in the bottle so they are cover in the rum, top the bottle off with the rum I poured out, put the cap back on, mark the date I either made it or when it will be done by, or both, and let it sit in a dark place for 6 months. Every once and a while give it a little shake .
That is it. I have used my vanilla earlier then 6 months before (like when my three year old dump a half of bottle of my vanilla on the table, boy, did my kitchen smelled good) not always as strong vanilla flavor but it still works if you need too. Also this last batch I made, I am trying to reuse my vanilla beans one more time, I place three fresh ones in and filled my bottle up. I let you know how it goes!
I know you can strain it once it is ready, I have never done that for I don't mind the little speaks of vanilla bean in my stuff, I only really see it in frosting or whipping cream and its not bad. I bought some amber bottles off of amazon or you can off of Mountain Rose Herbs to store you homemade vanilla in. This is a great gift idea for birthdays, wedding showers or Christmas!
If you think you don't want to try this or want to try something else first that does not have corn syrup in it I do highly recommend Cooks. This is the brand I used before I made my own, plus they have other extracts to try too.
Have fun and give it a try.
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