I made this batch last February. As far as difficulty level it could not have been any easier! I finally started using it in May and have been ever since. This is still what I have left. Granted there were a few months when we moved that our stuff was in storage (August-October), but I still have plenty left to make a boat load of cookies, cakes and vanilla milk (one of the boys' favorites....milk, a teaspoon of vanilla and sugar and stir).
This is best sitting in a dark cabinet or pantry for at least 2-5 months before using. Those long months allow the vodka and vanilla bean to steep. A shake of the bottle from time to time helps move those open beans around to marry with the vodka.....this is a must.
With all that being said I do believe it is time to make a new batch since it has to sit for so long. This time I will probably give it 4-5 months instead of three with my first batch. It just gets darker with time.
This time I have a much smaller recipe for you. And this recipe will give me a reason to be in search of a cute, much smaller, bottle.
**This recipe yields one cup.
Homemade Vanilla Extract:
2 vanilla beans, split lengthwise
1 cup vodka (I say use a middle of the line vodka. Martha Stewart uses the top of the line vodka. You decide what you want to use)
Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally
**Vanilla beans can be very expensive, but I do feel the better the bean is the better your extract will be so don't try to save a few dollars. Amazon has great prices if you are making several batches. BTW-this would make a great Valentine gift for those bakers in your life! Just attach a note that it needs to steep for a few months.
So you decide.....worth it or not.
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