VANILLA EXTRACT

Vanilla extract is a flavouring derived from the pod of the vanilla orchid, specifically the species Vanilla planifolia. The extraction process involves soaking the cured vanilla pods in an alcohol solution, which helps to release the aromatic compounds and flavours present in the beans.

Typically used in baking and cooking, vanilla extract adds a rich, sweet flavour to a variety of dishes, including desserts, beverages, and savoury recipes. There are two main types of vanilla extract: pure vanilla extract, which is made from real vanilla beans, and imitation vanilla extract, which is produced using synthetic vanillin.

Now what we are making is a real pure vanilla extract and its an ingredient you can keep forever as long as you keep topping it up. Every time I use a vanilla pod, and use the seeds, the skin goes straight in to the vanilla extract batch.

Not only that, they make a wonderful gift for someone, or around Christmas time, just prep them a couple months in advance in miniture bottles.

VANILLA EXTRACT

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VANILLA EXTRACT 〰️

5-6 vanilla pods

300ml vodka

  1. Start grabbing a clean jar. Make sure you’ve cleaned it on a super hot wash in the washing machine to help keep it sterile. I use leftover cute gin alcohol bottles.

  2. Cut the vanilla pods in half, down the middle before cutting along the middle of the vanilla pod to open it up. Be careful, you want the seeds to stay inside. Add the open pods into the jar and top with 300ml vodka.

  3. Keep it a visible spot on the counter and give it a hard shake for 30 seconds every day for a month before you can begin using it in your baking. The longer you allow it steep the more intensity you’ll get.

  4. When half the extract is used up, top it up for with another 150ml of vodka to keep the extract going forever. Also add in any leftover vanilla pod skin you may use in cooking, where the seeds have been removed.