This recipe is liked by 0 person(s). |
VANILLA EXTRACT
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Makes about 1 cup and tastes as good as the most expensive store bought! 2-3 good quality vanilla beans (Costco carries decent brand for good price) cut in half widthwise & half again lengthwise | |
1 c | good quality vodka |
1 c pure, non-chlorinated water (artisian well water is best. The key is not to allow the water to add it's flavour to the extract so tap water is usually not suitable)
Scrape some of the seeds out of the beans with a sharp knife and add into a small pot with the rest of the ingredients including the full beans. Put on back burner. Bring to a gentle boil over medium heat. Lower heat, place lid on top & simmer over low heat for 1 hour. After 1 hour take lid off of pot & continue to simmer for another hour or until liquid has reduced by half to 1 cup
OR you could continue to simmer liquid down to a half or a quarter cup for richer, smoother vanilla taste.
Let cool then pour into clean glass container - I use an old maple syrup bottle. Keep vanilla seeds & pods in glass container to continue to infuse liquid. Just leave in pantry. No need to refrigerate.
In a pinch when I see I'm running low on extract I'll just top up the bottle with vodka and add an extra diced (1/4") vanilla bean. Yes the beans & seeds stay but you can strain through a triple layer of cheese cloth into another bottle if you need taste and no dots to show in your fine cakes.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe