GURLEY, Ala. (TENNESSEE VALLEY LIVING) - A lot of people plan to get in the kitchen to bake some sweet treats for the holiday season, but did you know that vanilla extract, a key ingredient for a lot of baked goods, actually takes months to make?
So, if you want to try your hand at creating your own homemade vanilla extract before the holiday season, now is actually the time to get started!
Melissa L. Harman, owner of Harman Ridge Homestead, stopped by the kitchen to share a step-by-step tutorial of how to make it!
Pint of Vanilla Extract
Materials needed:
- 1 glass mason jar and lid
- Parchment paper
- ½ cup of dry vanilla beans
- 2 cups Vodka or Brandy
Instructions:
- Measure out ½ cup of dry vanilla beans and pour into a glass mason jar.
- Pour 2 cups of your alcohol of choice over dry vanilla beans.
- Place a parchment paper square over the top and seal with the lid and band.
- Lightly shake, then place on the counter or shelf, away from direct sunlight.
- You’ll lightly shake your jar every couple of days to assist in extraction for the first couple of weeks.
- You can shake once a week after that until you reach the 3-6 month mark.
- You can tell when the extract is ready by the smell. It will no longer smell like vodka or brandy, but will have only the pleasant scent of vanilla.
- Strain into a flip-top bottle or an amber-colored bottle with a screw-on top.
- Add your label.
Pro-tip:
Vanilla extract, like all alcohol based tinctures, will last for years on the shelf- if you bake a lot, prepare a larger batch using the same instructions.
Shop more from Harman Ridge Homestead here.
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