Vanilla extracts - do it yourself at home

[Vanilla extracts - do it yourself at home]

Vanilla extracts - do it yourself at home

How often does the question arise, where to get vanilla, how to store, how to use ...
And I often looked at the small bottles of vanilla extract, even with envy, ... where are they taken, in which stores, how to order 1-2 bottles on the Internet and who will deliver them to me in such quantities to my village ...
Looking through culinary programs, I constantly paid attention to how natural vanilla is used, how it is put into sweets, pastries and other dishes, in what quantities.
And most importantly, I looked closely and listened to those recommendations and advice on how to make various extracts with vanilla on your own at home! She immediately ran to the table and rather wrote down these tips as a keepsake, and then cooked herself.
So the "collection" of my blanks of vanilla extracts came together!

1. VANILLA SUGAR.
Well, this is a well-known way!
Put the vanilla pods in a jar with sugar (powdered sugar), add sugar, close the lid tightly, and keep the pods in sugar. From this jar we take sugar for baking, and pour fresh sugar into the jar - this is how the "eternal" vanilla extract works. Today I opened my can for a photo, the vanilla is already dry, it has been stored in sugar for a long time - but the vanilla spirit is so saturated from the can !!!!
I have been using this method for many years, it fully justifies itself!
You can store such an extract indefinitely, changing the vanilla pods when they have completely lost their smell-giving properties.



2. VANILLA OIL
I learned about this method at the end of last year.
I put the vanilla pods in a jar and fill them with olive oil. And you need to insist such oil for about two weeks (recommended), but I kept it much longer in time - the smell was great, clean, and the oil itself is transparent.
Along the way, I learned from the chef that such vanilla oil can be used to fill a salad with seafood.
You can store such oil for a long time! And add oil as you use it, let it brew again and use in dishes, baked goods, bread.



3. VANILLA PUREE
It's also very simple.
Make thick sugar syrup. Finely chop the vanilla pods and put in a blender. Pour the syrup into a blender over the pods and crush the mixture until smooth. I warn you right away, here you need a strong blender with strong knives, such as Bamix, Zepter, vanilla breaks poorly to crumbs with an ordinary blender.
It is suggested to store such vanilla puree in the refrigerator for several months.



4. VANILLA ALCOHOL TINCTURE
I learned this recipe quite recently.
Pour the vanilla pods with vodka and stand for a couple of months. My tincture is about a week, the color changes to dark vanilla - I'll wait a couple more months. But now the smell of the tincture is persistent, vanilla.
You can store such a tincture on alcohol for a long time, as it is used.


While preparing the photo session, I breathed in vanilla above the roof, and at the same time smelled of it!
I hope my experiments will help you, and you will always have vanilla extract on hand for use in baked goods and bread!


VANILLA, a spice obtained from dried unripe fruits (pods) of tropical liana after drying. Her homeland is Mexico. It is cultivated mainly in Madagascar, in all the Caribbean, in South America, in Sri Lanka. Has a specific delicate sweetish and refreshing aroma and pleasant spicy bitter taste, - contains up to 4.5% vanillin (aromatic aldehyde).It is used in the confectionery industry as an aromatic additive in the manufacture of chocolate and various types of sweets, to which cocoa powder is added or which are glazed with chocolate, as well as in the manufacture of liqueurs and other drinks.

At present, instead of natural vanilla, they mainly use its artificial substitute - vanillin; “vanilla sugar” - a mixture of vanillin and powdered sugar - is also on sale. Vanilla-based spices are used to prepare puddings, creams, pies, cookies, biscuits, cakes. Vanilla goes especially well with curd and milk-curd dishes and fillings, milk and milk-chocolate drinks and cocktails. The spice should be consumed in the proportions indicated in the recipe, since its excessive amount makes the dish bitter. So that the aroma of the spice does not evaporate, it is stored in an airtight package.

Tatyana, thank you for such wonderful advice, vanilla oil and mashed potatoes - I didn't know what to do myself, but in stores it is very expensive, I will definitely do it.

[Tanyusha]

Tanyusha, to your health! With you vanilla bread!

Tanya thanks for the selection. Made and alcohol, already ends in sugar. This is the first time I read about oil, it's very interesting.
Have a question olive oil without taste, refined or first pressing with taste?

[Lily]

Lily, THANK YOU!
Well, the taste depends on us. It depends on where and how much to use, if in a salad it is possible with a smell, and in baked goods ... will depend on your own perception of taste. And besides, the amount of extract bookmarks is small.

Yes, there probably isn't much difference! Maybe just refined can be stored longer. For three years now nothing has been done to alcohol.
The only thing I was always tormented by the question of how many pods to put on what amount ..... licked by eye.

I also thought about the pods, and then I thought: putting a little - it will turn out not so concentrated in smell, which means you will have to add a lot of it, and this is not always possible and good. I made a lot of pods at once - let it be strong, so I will put a little 1-2 tsp into the dough. taste
And then, to a large amount, it will be possible to add alcohol, oil, sugar and still insist - again, saving on pods

I agree, I already need to start a new one, a recipe in the subject!

For some reason, I did not manage to make vanilla sugar, although the pods were in the sugar for a long time, but the smell of vanilla did not appear. Thanks for the advice with vodka, I sometimes add vodka to both creams and dough. And now it will smell of vanilla too. Now there is a problem with vanilla, there is no real one, and purchased vanilla sugar has no smell at all.

Haven't opened a can of vanilla sugar in a long time. I opened it only when I started writing this topic, and the sugar with vanilla pods stood for unknown how many years, sorry The smell from the can went stupefying, vanilla Didn't change the pods, added more sugar - let it still insist

Maybe your sugar should still be allowed to stand, or such pods are not odorous

I'm still giving powdered sugar.
I somehow came across several vanilla pods, well, very oak, however, very fragrant. I ground them together with sugar in a coffee grinder. It turned out great.
I have been doing tincture on alcohol for a long time. But I will first "gut" the pulp from the pods, and then put them in a bottle of alcohol. As the vanilla is consumed, I add pods to the bottle and add alcohol. Now there are 5 pods hanging out there. The color of the tincture is dark chocolate. The aroma is breathtaking. I also make saffron tincture.

[notglass]

notglass, and what ratio are you doing? vanilla: alcohol?

[Lily]

Lily, to me on "you". I cut the pod into several parts, throw it into a bottle and pour it so that the alcohol completely covers the pieces. I put it in a dark place. It's in my closet. This tincture is "eternal". Three years exactly and constantly replenished. Periodically (according to my mood), about once every six months, I throw out the old pods, and throw new ones into the tincture as it arrives.Now 5 pods are dangling in 350 ml of alcohol. The smell of vanilla is very concentrated. I took the bottle from the "kinto" sauce. Here it is now complete.

[🔗]

For several years I have been preparing homemade vanilla alcoholic extract according to Irina-Chadeyka's recipe (recipe here: 🔗)!!!

Recommend !!!

I have 9 pods of "preet" per 500 ml. vodka. Now the color has become completely dark, only 20 days have passed. There is a decanter in a pantry in a dark place - the smell is still very vanilla! I will insist up to 2 months

Thank you girls. : a-kiss: to
Recently I was in the Indian sections 1 pod 120 rubles. If I don’t find it cheaper, I will buy it there.

Thank you girls. : a-kiss: to
Recently I was in the Indian sections 1 pod 120 rubles. If I don’t find it cheaper, I’ll buy it there.

I bought from myself at a price of 111-119 rubles per pod. I saw it cheaper, but their vidocq was like wrung out already, twisted some

I somehow bought very good ones for 89 rubles Vanilla pods KOTANYI

Girls, what are you doing with vanilla and vodka?

[Admin!]

For some reason, I did not manage to make vanilla sugar, although the pods were in the sugar for a long time, but the smell of vanilla did not appear. Thanks for the advice with vodka, I sometimes add vodka to both creams and dough. And now it will smell of vanilla too. Now there is a problem with vanilla, there is no real one, and purchased vanilla sugar has no smell at all.

Try to cut the pods LONG, scrape off the seeds and mix them with sugar. I also lightly grind the pod with sugar in a mortar. Only then it (sugar) is not "eternal", that is, there will be fewer filling cycles. I usually change the pod when it starts to crumble. Bank with a volume of 200-220 ml. 5-6 times.
There is also a problem - dry pods. But the smell will still be, just not so strong.

I somehow bought very good ones for 89 rubles Vanilla pods KOTANYI

My lovely! True, I immediately transfer it to glass "test tubes" from under the vanilla, sent in the days of these from France. Very tight plugs. The pods do not fizzle out or dry out.

Admin! thanks for the information. I didn’t think I could insist on oil and vodka. Where to use vanilla oil - I can't imagine yet, but vodka will go well in desserts

[Admin!]

Admin! thanks for the information. I didn’t think I could insist on oil and vodka. Where to use vanilla oil - I can't imagine yet, but vodka will go well in desserts

So the butter will go well in desserts! You add butter to pastry and bread dough! And you need very little vanilla oil, the smell is very rich.

She did not do it herself, but in a culinary show, the author of this oil added it to a shrimp salad. She says that this is how she was taught by Spanish cooks in an elite restaurant. I don't know if I will decide on such an experiment, but it will be necessary as an experiment, to drop vanilla oil on the shrimp ... what happens? But, they eat in an elite restaurant in Spain ... the worse I am Only by the fact that I eat shrimps from the freezer, and they are straight from the sea, warm and fresh

[Admin]

Admin, so the oil has a shorter shelf life. And sugar will not turn rancid, will not turn sour. And vodka too
And in an elite restaurant in Italy, buckwheat, I suppose, is considered a delicacy, and vanilla sauce for shrimps is a common thing.

[Admin]

Admin, so the oil has a shorter shelf life. And sugar will not turn rancid, will not turn sour. And vodka too
And in an elite restaurant in Italy, buckwheat, I suppose, is considered a delicacy, and vanilla sauce for shrimps is a common thing.

Do not do much, use more often, constantly add fresh oil - and okay!

Now, who would have thought that I would eat fresh oysters - not really Fu-fu-fu
But, right there, on the ocean coast, in France, in a city that looks like a "view from a postcard" of distant times ... under the chorus of girls "come on, come on, eat", but when they are served correctly, yes with dry wine .. We went so well that I also ate snails This is very tasty !!!
Now I have the opposite problem, where to buy fresh oysters ...to satisfy the oyster hunger I saw in SPARE, but these are not the same ... and the price of them
Moral: never say never

Do not do much, use more often, constantly add fresh oil - and okay!

The fact is that I am a "binge". Sometimes I spin around in the kitchen all day, and sometimes I don't cook anything for a month ... So sugar and vodka are for me, but it's a pity to translate butter.

Now I have the opposite problem, where to buy fresh oysters ... to satisfy my oyster hunger

There is a Delicatesque website. RU. Until recently, they were there. At the expense of quality - I don't know, I myself did not use their services.
I went to see - empty, "out of stock".

The French are like the Chinese, they ate everything that moved in their time

I throw a pod of vanilla into a bottle of vodka, into baked goods - that's it.
Sugar doesn't feel that way for me.

Tanya, it's not a problem to buy them. We have fresh ones for sale on ice ... but I'm not sure anyway about their freshness, and I don't know where and when they were brought. And the cost is 3000 rubles per kilogram ... along with the shell, which weighs much more than the insides themselves I will wait until better times ... maybe when I celebrate on the ocean shore, where they are served the freshest

And this hellish question: "Why can't you live without them?" We can, but I have a counter question. Why should we sacrifice oysters? For what? Why were all potential consumers of tasty, healthy and, most importantly, fresh Western food deprived of their little bourgeois happiness?

vedmacck, thanks for the information, I'll try to do it again.

[Tanechka]

Put vanilla pods in a jar with sugar (powdered sugar)

Tanechka, and how many pods and how much sugar?

Surely there is a certain proportion?

Somewhere I met at 350 gr. sugar - 2 vanilla pods, but it's still interesting, how are you doing?

Good evening! She forked out and bought 50 g of premium Bourbon vanilla pods (Madagascar). They are elastic and oily. I will use it for the first time in my life. Please advise, based on practical and economic considerations: which is better to prepare from these pods - sugar or extract? I plan to use it only in baking.

Sugar doesn't feel that way for me.

I tried it in sugar, I don't see the point either

I cover the vanilla pods with sugar and insist in a closed jar with a lid. Then I use the sugar, and fill the pods with a new portion. The smell and taste of vanilla lasts for years!
It is possible (and necessary) to insist on sugar only the pods, and take out the black seeds themselves and use them as intended. And empty pods are enough for the smell of sugar.

And I make an alcoholic tincture on vanilla.

[Tatyana]

Tatyana, also did so, yes, you see, a rather weak pod was caught, a barely perceptible smell, alas

I haven't looked into the box for a long time (since I haven't been baking for a long time), but the other day I stumbled upon a can and opened it - the smell was in the whole kitchen, I had to urgently remove it away so as not to be tempted by sweets

tada we go to you))) (c)

And what is not on our Bread Maker
Only recently the thought came, it is necessary to make the vanilla extract itself And here, it turns out, for how many years the topic has been there!

A completely waste-free production is also possible. Do not throw away the pods from alcohol, because they still have a very strong aroma. Let them dry themselves calmly, then grind together with svhar and use them even in cheesecakes, even in baked goods, or wherever along with sugar. Why should the good be lost.

And I could not buy vanilla pods anywhere. Probably have to look on the Internet ...
Girls, are there any verified online stores?

I prefer to insist on alcohol. And in baked goods and ice cream and even in a salad, perhaps you can add!