Vanilla Extract

Vanilla extract is made by transferring the flavor and aromas of vanilla beans into alcohol. Vodka is the alcohol of choice because it has a neutral flavor. Other liquors can be used, but they contribute flavors of their own. The vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed.

Yield:

Makes 16 fl ounces

Ingredients

1. 16 oz. vodka
2. 12 whole vanilla beans

Directions

1. Split the vanilla beans down the middle and scrape the pods to remove the seeds. Take the scraped pods and the seeds and deposit them into the vodka.
2. Seal the vodka and set the bottle in a cool dark place. For the first week, shake the mixture daily. You will see cottony fiberous objects floating in the extract.
3. After the first week you will need to shake the extract at least once a week for the next 6 months. After 6 months, filter the extract and remove the orginal vanilla beans (the beans are "dead" at this point and may add bad flavors. You can add fresh beans as desired for a more concentrated flavor or simply use the extract as is.

Notes

While it does seems like a lot of vanilla beans, this ammount is required in order to make true vanilla extract as defined by the Food and Drug Administartion which states "Extract contains 13.35 oz. of bean per gallon of alcohol." In order to maintain this ratio, you need to use 6 vanilla beans for every 8 oz of alcohol.Vanilla Planifolia beans have a strong, familiar vanilla flavor, it is often called 'Madagascar Bourbon'. Planifolia is the same variety grown in Mexico, but now synonymous with Madagascar.Vanilla Tahitensis is a weaker vanilla with 'fruity, floral, and sweet' flavors created by the compound heliotropin. Tahitensis is a mutated form of a Planifolia orchid from Tahiti. Most Tahitensis vanilla is now grown in Papa New Guinea. This vanilla is favored by pastry chefs.