vanilla beans

All posts tagged vanilla beans

You Are Now Vanilla Bound [UPDATE: Finally, The End Result]

Posted by Tee Dee on July 3, 2015
Posted in: The Journey. Tagged: , , , , , , , , , , , , , , . Leave a comment

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Soooo sorry that I didn’t keep up with my Vanilla Bound Series. Truth be told, 6 months is a long time. I ended up in “set it and forget it mode”. When it was time to use my new extract, I was so excited I forgot to take pictures, and I started using it and giving it away.

NOTE: Attachments to the first 3 posts of the Vanilla Bound Series are listed at the end of this post.

Okay, so I am finally giving you my thoughts on the end results:

I thought the results of my first vanilla extract attempt were good.   I used cheesecloth and a strainer to strain the beans and the seeds of the beans from the extract (about 5 times).  I liked my version better than the store-bought versions that I’d been buying and using for years.

I am now on my third batch of vanilla extract.  During the second batch I made a few changes (incorporated different vanilla beans – Mexican, Bourbon, Indian, etc.).  I really loved that batch.

What I’ve Learned:  I learned that store-bought isn’t always best. After researching some of the top vanilla extracts, I found that many of them use water as their first ingredient (which means it is the most used ingredient), and many have sugar as an ingredient. Sugar?!? This baffles me because how can it be “pure” vanilla extract if it has sugar and/or it’s diluted with water. I also came across extracts that have chemicals in their ingredients (probably preservatives, but who knows what or why).

Bottom line:  Start your own DIY projects, because sometimes you don’t get what you pay for.

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You Are Now Vanilla Bound (Week 21)

Posted by Tee Dee on December 22, 2013
Posted in: The Journey. Tagged: , , , , , , , , , , , , , . 1 Comment

This is the third installment of my multi-segmented “Vanilla Bound” series, which details my journey through making homemade Madagascar Bourbon Vanilla Extract.  It all began with 12 vanilla beans and 24 ounces of vodka, and the last necessary ingredient for my successful Vanilla Bound venture is time (6 months to be exact).

The last time I reported on the progress of my vanilla extract was about 4 months ago (You Are Now Vanilla Bound-Week 2).  My intent was to make weekly reports for the entire 6 months, but to be honest, I was checking the extract daily and there were no notable changes taking place.  So, my impatience got the best of me, and I decided to store it and forget it, with hopes of giving it enough time to mature.

My original recipe was:  4 vanilla beans to 8 ounces of vodka

Today, week 21 (almost 5 months), I pulled my bottle of vanilla extract from the back of my little dark cabinet and noticed that the vanilla extract is still a medium brown caramel color (but slightly darker than it was in week 2).  When I smelled it, I noticed that the vodka was not as pronounced as it was in week 2, but when I tasted it, I noticed that the vanilla was not as pronounced as I wanted it to be.  My original maturation time was 6 months (February 2014).  So, I decided to revamp my recipe for the remaining few weeks.  That’s the beauty of making my own vanilla extract!

My revamped recipe is: 6 vanilla beans to 8 ounces of vodka

I began this journey with 24 ounces of vodka and 12 vanilla beans (Beanilla.com), but today I am adding 6 more vanilla beans, and back to the back of the dark cabinet it goes (for about 6 more weeks).  This is a process that demands patience (something I’m learning day by day).

Vanilla Bound (Week 21)

Vanilla Bound (Week 21)

What’s Going On in Week Twenty-One?

  • THE VISUAL: Slightly darker in color

  • THE SMELL: Less vodka smell

  • THE TASTE: Not enough vanilla taste

  • THE COMPARISON: Store bought vanilla extract has a stronger vanilla taste than the homemade vanilla extract

  • THE SOLUTION: ADD MORE VANILLA BEANS!

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You Are Now Vanilla Bound (Week 2)

Posted by Tee Dee on August 11, 2013
Posted in: The Journey. Tagged: , , , , , , , , , , , , , . 8 Comments

Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

Last week I posted the first installment of my multi-segmented “Vanilla Bound” series (You Are Now Vanilla Bound-Week 1), which details my journey through making homemade Madagascar Bourbon Vanilla Extract.  It all began with 12 vanilla beans and 24 ounces of vodka, and the last necessary ingredient for my successful Vanilla Bound venture is time (6 months to be exact).

There are so many variations for making vanilla extract.  It varies from the type and amount of beans used to the time it takes for the full vanilla flavor to mature (2 weeks, 2 months, 3 months, etc.).  Over the next 6 months, I will do tests (visual, scent, taste) and comparisons against my store-bought vanilla extract.  I’ve read dozens of vanilla extract blogs/articles, but few have enlightened me with their experiences (what changed, when it changed, etc.) during their vanilla extract making journey .  I know vanilla extract comes in various flavors and strengths, but I would like to know the possible/probable achievements after 2 weeks, 2 months, or 6 months.

As the title states, this is week 2, but don’t worry I won’t be posting every single non-eventful week.  My goal is to capture the noticeable changes that take place in the vanilla extract process.  Also, because I have chosen a 6 month journey, I will only post about new findings and/or changes along the way.  If I don’t detect any notable changes from the week before, I’ll skip a week (until there’s something new to write about).  So if you don’t hear from me, nothing new is going on.

What’s New in Week Two?

Vanilla Bound (Week 2)

Vanilla Bound (Week 2)

When I took the bottle out of the dark cabinet, I noticed that the vodka had a gradual caramel tint to it (the vodka was darker on the bottom than it was on the top), but it was still clear enough to see through. So, I gave the bottle a good shake, well it was more like a shake, rock, and tilt, but whatever it was, it was good, and that allowed the vodka to vigorously move in and around the split vanilla beans, therefore, loosening the insides of the beans and distributing the vanilla seeds throughout.

  • THE VISUAL: A murky medium brown caramel color

  • THE SCENT: Heavy vodka / light vanilla

  • THE TASTE: Heavy vodka / light vanilla

  • THE COMPARISON: Vanilla smell and taste not as pronounced as the store-bought brand (not yet)

I am surprised at the development (in such a short amount of time).  Although the vodka still dominates the vanilla, there is an obvious scent and taste of vanilla.  Now I think I understand why some people conclude their vanilla extract making journey at different stages of time.  I guess it depends on how much vanilla you want in your extract, but the less vanilla you taste, the more vodka you taste (and vice versa).  Hmmm.

Check back for new posts in the “Vanilla Bound” series.  I will be posting pictures and sharing updates along the way.

Happy vanilla!

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Vanilla Bound (Week 2)

Vanilla Bound (Week 2)

You Are Now Vanilla Bound (Week 1)

Posted by Tee Dee on August 5, 2013
Posted in: The Journey. Tagged: , , , , , , , , , , , , , . 5 Comments
Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

Vanilla Bound (Week 1)

It’s probably no secret that I use a lot of vanilla extract in my baking, and I believe in using “pure” vanilla.  So, I wanted to buy a quality vanilla, but I couldn’t get over the prices!  That’s when I began looking for methods to make my own vanilla extract.  Surprisingly enough, it’s an extremely simple task.

I did a lot of research, and I found a mountain of varying recipes. Some recipes called for anywhere from 2 to 6 vanilla beans to each cup of vodka, but I decided to use 4 vanilla beans to each cup of vodka.  There were several vanilla bean varieties (Mexican, Tahitian, Madagascar, etc.).  In the end, I chose Madagascar Bourbon Vanilla Beans from Beanilla (purchased at Amazon) because they received great reviews regarding the quality of their vanilla beans.  I picked the cheapest vodka that I could find because all the recipes, that I found, agreed that the cost of the vodka would not alter the processing of my extract (just make sure it’s 40% alcohol).  There were recipes with instructions to cut up the vanilla beans or scrape out the insides of the vanilla bean.  I chose the method of splitting each bean (leaving 1/4 inch at the tip in tact) and submerging them in the vodka.  After sealing the bottle, I placed it in a dark bottom cabinet, and now, the wait is on.

Along with the varying recipes, there are also varying time frames about the length of time the beans should be sealed before the vanilla is mature enough to be used.  The time frame is all over the place, ranging from 4 weeks to 6 months.  So, I chose to store my extract for the full extended time of 6 months, and per several instructions, I will shake the bottle weekly until the extract reaches its peak.

Check back for new posts in the “Vanilla Bound” series, I will be posting pictures and sharing updates along the way.

Happy vanilla!

Peace & Blessings.

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