We all love vanilla – it is a baking staple - I cannot think of anything in baking that is not improved with a splash of vanilla! With that said, we all know that it is not cheap and can rock in at anything from £3 to £6 a bottle for anything from 30 ml to 60 ml. That works out to be £1 per 10 ml, which is just under 2 tsp. That is some serious money when you bake as much as I do. So, what would you say if I could make it closer to 20 p per 10 ml? And better yet say its super easy to do? Well, as with most things, just make it yourself!

This is not so much a set recipe as it is open to taste and preference and, of course, your budget but allow me to explain the principles so you can get started. 

You may have noticed that I have not given quantities for this recipe. That is because this will very much depend on your container and how much you would like to make. 

The rough ratio for a good strength extract in a good amount of time (three months) is 1 pod per 100 ml of vodka. This can be adjusted though; you can add more pods to get a deeper, more intense flavour faster, or add less and wait longer for it to infuse fully. Many recipes use less pods and leave to infuse for up to a year before use. 

Essentially you can add what vanilla pods you have and cover fully with vodka and keep an eye on it until it is the strength you need. 

The above ratio serves as a good guide for the best flavour to time ratio (in my opinion).

Ingredients

This recipe is based on a ratio of 1 vanilla pod to 100 ml vodka 

For the Extract -

Fresh good quality Vanilla pods (I used Madagascan)

Vodka (40% alcohol by volume)

Equipment -

Airtight glass jar – Kilner flip top jars are perfect 

Labels / tape to write on

Method 

1 – 

Start by thoroughly cleaning and sterilizing your jar with hot soapy water and allow to dry. 

2 – 

Take your vanilla pods and, using a sharp knife, score the beans down their length to open them up and expose the seeds, ensuring not to cut them all the way through. Place the pods in your clean and dry container. If your container is not tall enough to take the beans whole, you can cut them in half to fit them in. 

3 – 

Once you have added all of your intended vanilla pods, fill the container with enough vodka to completely cover them. Seal your container tight to ensure there are no leaks and using painters’ tape or a paper label, label your container with the date made. This is to help you with the next step. 

4 – 

Store your newly made vanilla extract in a cool and dark place and shake vigorously daily for the first two weeks. Then, do this once a week thereafter. Your extract should be ready to use in three months but will continue to improve and intensify as its ages. I would recommend a full 6-12 months aging before using.  Once fully matured, this extract will be much stronger then shop bought so use with caution! 

Once your extract is ready to use, you can maintain it by topping the container up with fresh vodka and adding extra pods for a near endless supply of vanilla! 

Notes - 

-       Ensure the pods are always fully covered with vodka

-       Store in a cool and dark place to prevent spoiling 

-       Make sure seal remains airtight