No affiliate link but saw sale ads for Vanilla Bean Kings. Go to their website. First order you can get 10% off. And watch for sales. $8 oz is a very good price. (Regular price is $13 oz)
Just a side note: when I first started making vanilla extract (really, a tincture!) I discovered my vanilla beans were all dry. I had gotten them from the grocery, and who knows how old they were. The ones you get from the Vanilla Bean Kings (yes, I buy those, too) are soft, pliable, and moist. But I watched a video from Melissa K. Norris, and she said to cut those dry beans into approx. 1-inch pieces before using. It worked VERY WELL! I now store vanilla beans in a vacuum-sealed jar for the future to keep them ready-to -use. I also have a pint jar of organic sugar with a couple dried out cut up vanilla beans to make vanilla sugar. I keep it going, too.
Kaye, you are such a beautiful lady, and I can relate to you in so many ways. 2 days ago, I just ordered vanilla beans and am looking forward to gifting amazing vanilla extract. I also can relate to not having a pantry and being piled up with jars, dehydrated items from my garden as well as frozen items to save freezer space, canning meats from the freezer for shelf stability, You are truly an inspiration and look forward always to your videos. May you always be blessed.
A few years ago after seeing the price of a bottle of vanilla in the stores, I decided to make my own with a bottle of vanilla bourbon and spiced rum. I just split the vanilla beans and put them in the original bottles and let them set. Both turned out great but now I need to make more so thanks so much for the demo before the holidays. I also gently shook mine daily for a month releasing the vanilla bits. Hope you have a wonderful weekend and prayers for mom..
There’s nothing like the warm, sweet scent of vanilla, pure enchantment for the senses and the taste? Even better! One of Mother Nature’s finest treasures gifted to this spinning blue world, the magical vanilla bean brings its charm to countless creations, casting its spell wherever it goes!
I have been making vanilla extract for years. I use Vodka, Rum and Bourbon. I only use 6 beans per jar and cut 3 of them in half. Keep them in a dark cool spot in your pantry for 6 months to a year before use. I have 6 bottles that I rotate. When a bottle gets half full, I add another bean and top it off moving it to the back. Better than store bought.
Hi Kaye, I made vallia extract back in the spring and I gave some away. I cut mine open so the beans could be exposed to the vodka. I can't wait to get home next month. Love you
I remember that I made vanilla over 10 years ago... but I don't think 🤔 I used enough vanilla beans... I think yours will be wonderful! I love the swing lid bottles!
I started a batch last spring with spiced rum hoping to give as gifts this Christmas. I checked it early Sept and decided I hadn't used enough beans so I added the original amount again. Just checked again and it smells so good! I ordered little bottles that come with a cute label.
i did 4 gallons last year haven't jarred up yet but have used some for gifts last Christmas, so what i had read was to slice down the middle just to expose the inside beans, dont cut all the way through, but i did cut mine in half too, mine is in 2 gallon jars, you can fill with vodka or any whiskey or rum. when you use some you can top off and add extra beans, so that is how i have done it. when you strain it use a fine strainer to catch the small beans inside.. some may get into your gifting bottle. have also seen some will add a part of a vanilla bean to the gift jars which i think is cute too. As long as it gets the flavor is all good!
WOW! You use a lot of beans. You make me feel like a cheapskate 😊. I use the exact same type bottle and make mine with dark Jamaican rum and let it sit for a year. At least once a month I give them a little shake. Thanks for sharing 😊.
I have made vanilla extract that very same way except I was told to cut the beans in half so the vanilla flex can come out better. I only had to brew it for 3 month's but you can go longer for a stronger vanilla. Yum, yum! Love vanilla!
Easy peasy! I made a nice size jar several years ago. I need to order more beans before i run out of vanilla. Thank you for the timely reminder and source! ❤
I've used vodka and the latest I used half vodka and half rum. It makes it even more fragrant. I take my beans and split them lengthwise before putting them in the bottle. They infuse much faster and I shake them a couple times a week when I think of it. Thanks for reminding me that I need to get on the ball and get those gift bottles done. Blessings!
I made vanilla extract infused maple syrup, it tastes heavenly in tea, coffee, milk. I slit the beans in the middle to expose the pulp. I have mine over 2years, the older the better, I also tried making it with half water and vodka, it is not as strong and tasty as the pure maple syrup/Canada's best. Thanks for sharing 👍. 🇨🇦
I’m trying to understand so you put your slit vanilla beans into maple syrup and let that infuse for a while, right? And when you say you have your beans over two years the older the better what do you mean you have kept them in the original package for two years?
The seeds inside the beans, after making the vanilla extract, can be scraped out and used to make vanilla sugar. Saw a YT video on that. Love you Kaye. 🙏🏻
@@Latebloomershow- no, to my knowledge I have not changed my YT name. I haven't been following as faithfully due to a pretty scary complicated near death health issues, hospitalization...will message you.
Miss Kaye, when I make my sourdough starter I use (you don't have to) the organic all purpose flour from the Walmart. Equal parts of flour and filtered water in a big bowl that my grease splatter screen will cover and I set it out on the porch from morning till evening so some of the native yeast from the breeze going by can filter in to leaven the flour and water. The flour itself already has some natural yeast in it from when it was ripening in the field before harvest. After that initial day outside I bring it in and continue to feed it equal parts of water and fresh flour for five days. After that, since I don't use it often, I just transfer it into a sealed container and store it in the fridge and take it out the day before I want to use some for baking and feed it and let it grow 24 hours before pulling out some start for whatever I'm baking. Just the other day after it had been sitting in the fridge for a couple months I pulled it out and opened it up to smell that wonderful sourdough smell almost reminiscent of ripe banana's. Mine never seems to go bad. You'll know if your starter has gone bad if it changes color, gets dark around the edges and the water separates from the starter. If so, just pitch it and begin again. I took mine out the other day because it's fall baking time and I was in the mood for some banana, pumpkin, pecan bread. I picked up a box of banana bread mix from Aldi, something I would never do for myself, but I was mainly making this for the roommate to eat. I only ate one slice for a taste test LOL. Anyway, I basically skip the directions on the box because when I cook my eyes know how much to put in. I put the box of banana bread mix in a bowl and added one cup of sourdough starter, 4 eggs, one half cup of Muddy Pond Sorghum syrup, a cup of canned pumpkin, and for improved flavor and moist texture I added half a cup of coconut oil. I never used seed oils. I greased the two bread pans with the coconut oil too and floured them. Had picked up a bag of pecans at Aldi too. I think it was like 6 or 8 ounces. I laid it on the counter and beat it with the rolling pin till the pecans were crushed to the size I like for my bread, and in they went. As I combined the ingredients I added just enough raw milk till it got to the consistency of cake batter. That's it for the batter. Stick your finger in it and give it a taste just in case you wanna add some spice of your choice. Make sure you bowl or container is big enough for it to expand. I covered my bowl with a plate and the next morning (my favorite time of day to bake) I found it has all overflowed the bowl like a volcano. Even pecans had gotten pushed out with the lava flow. I had anticipated that something like that could happen so there was a large plate underneath the bowl just in case. I scraped all the overflow and gently put it back in the bowl. Ever so gently I spooned it out into two bread pans, and they enjoyed a little more rise time while I preheated the oven up to 450 for the initial baking time I call the "HOT RIZE" for 10 minutes and then I turn down the heat to 350 for the remaining baking time-- I don't know how long. I never set a timer LOL. I just keep an eye on my baked goods and when they are good and brown on top, like I like em', then I figure the inside is done. Banana bread like this always breaks open at a peak at the top so you know when you start watching it close for your own personal amount of browning. If I were to estimate I'd say it was about a 40 minute bake. They came out perfectly dark brown, but not burned nor scorched. Ummm...so good with some honey/sorghum butter slathered on top.
The alcohol does not cook out of fillings and frosting. Nielsen Massey chops their beans up in pieces and continually recirculates the pieces in the neutral alcohol to reduce the time to weeks instead of 6 months to a year, the neutral alcohol has no alcohol flavor or smell. I can't get neutral alcohol here so I'm working on making some from sugarcane juice. As far as getting it ready in weeks instead of months or a year you should be able to just cut your beans up and put them in something that will mix it for a few or several weeks maybe like a DC solar powered mixer.
I have made it for many years .I bought the organic beans in bulk at the health food store from Frontier herbs . I am curious what that handful of beans cost,.including shipping??.I always use100 proof vodka to make my tinctures.I make vanilla sugar when I strain off the vanila with the beans after they are extracted.The cost of beans have gone up a lot since I made it .
I have heard of a "mother" in vinegar, but I didn't know it applied to homemade vanilla extract. Can you give more information? Also, you mention siphoning the extract off. Can't you just pour out what's needed?
No affiliate link but saw sale ads for Vanilla Bean Kings. Go to their website. First order you can get 10% off. And watch for sales. $8 oz is a very good price. (Regular price is $13 oz)
@@Latebloomershow oh... thanks for that!
Just a side note: when I first started making vanilla extract (really, a tincture!) I discovered my vanilla beans were all dry. I had gotten them from the grocery, and who knows how old they were. The ones you get from the Vanilla Bean Kings (yes, I buy those, too) are soft, pliable, and moist. But I watched a video from Melissa K. Norris, and she said to cut those dry beans into approx. 1-inch pieces before using. It worked VERY WELL! I now store vanilla beans in a vacuum-sealed jar for the future to keep them ready-to -use. I also have a pint jar of organic sugar with a couple dried out cut up vanilla beans to make vanilla sugar. I keep it going, too.
Great tips!
Kaye, you are such a beautiful lady, and I can relate to you in so many ways. 2 days ago, I just ordered vanilla beans and am looking forward to gifting amazing vanilla extract. I also can relate to not having a pantry and being piled up with jars, dehydrated items from my garden as well as frozen items to save freezer space, canning meats from the freezer for shelf stability, You are truly an inspiration and look forward always to your videos. May you always be blessed.
I appreciate your kind words. Thank you for watching!
A few years ago after seeing the price of a bottle of vanilla in the stores, I decided to make my own with a bottle of vanilla bourbon and spiced rum. I just split the vanilla beans and put them in the original bottles and let them set. Both turned out great but now I need to make more so thanks so much for the demo before the holidays. I also gently shook mine daily for a month releasing the vanilla bits. Hope you have a wonderful weekend and prayers for mom..
There’s nothing like the warm, sweet scent of vanilla, pure enchantment for the senses and the taste? Even better! One of Mother Nature’s finest treasures gifted to this spinning blue world, the magical vanilla bean brings its charm to countless creations, casting its spell wherever it goes!
I have been making vanilla extract for years. I use Vodka, Rum and Bourbon. I only use 6 beans per jar and cut 3 of them in half. Keep them in a dark cool spot in your pantry for 6 months to a year before use. I have 6 bottles that I rotate. When a bottle gets half full, I add another bean and top it off moving it to the back. Better than store bought.
Sounds great!😅
I made this about a month ago. Looking forward to the finished extract.
I like to slice the beans to get the rich seeds out
I love the idea of gifting a bottle with bean for Christmas. Thanks for the inspiration.
Hi Kaye, I made vallia extract back in the spring and I gave some away. I cut mine open so the beans could be exposed to the vodka. I can't wait to get home next month. Love you
Great that is very easy thanks for sharing
You’re welcome 😊
Love ALL your videos Kaye. ❤
I remember that I made vanilla over 10 years ago... but I don't think 🤔 I used enough vanilla beans... I think yours will be wonderful! I love the swing lid bottles!
I started a batch last spring with spiced rum hoping to give as gifts this Christmas. I checked it early Sept and decided I hadn't used enough beans so I added the original amount again. Just checked again and it smells so good! I ordered little bottles that come with a cute label.
Do you have a link? I’ll never get my own made
Just another obsession of mine making vanilla
Your going love your new journey!
I have my vanilla and bottles waiting on the table for me, thank you for this so video. Encouraged me to go get it done. ❤God bless
Wonderful!
👍
For the perfect smooth vanilla taste & scent, add one tablespoon Orange Blossom honey per quart to the steeping vanilla bean mix. Perfection!
Thanks for the tips!
i did 4 gallons last year haven't jarred up yet but have used some for gifts last Christmas, so what i had read was to slice down the middle just to expose the inside beans, dont cut all the way through, but i did cut mine in half too, mine is in 2 gallon jars, you can fill with vodka or any whiskey or rum. when you use some you can top off and add extra beans, so that is how i have done it. when you strain it use a fine strainer to catch the small beans inside.. some may get into your gifting bottle. have also seen some will add a part of a vanilla bean to the gift jars which i think is cute too. As long as it gets the flavor is all good!
Super, thanks!
WOW! You use a lot of beans. You make me feel like a cheapskate 😊. I use the exact same type bottle and make mine with dark Jamaican rum and let it sit for a year. At least once a month I give them a little shake. Thanks for sharing 😊.
Sounds great!
Yes! You are a wonderful inspiration, I have learned so much from you! Thank you for all you do.
You are so welcome!
I saw the big bottles of liquor and wondering where this video was headed! All good, thank you for the lesson..!✌🏻
Happy to help!
I have made vanilla before. There is a facebook co-op where I bought Madagascar beans.
I'm in that group too!
Please post a link
@@jeannamaynard5037YT hates FB
I have made vanilla extract that very same way except I was told to cut the beans in half so the vanilla flex can come out better. I only had to brew it for 3 month's but you can go longer for a stronger vanilla. Yum, yum! Love vanilla!
❤❤❤❤❤👍
Easy peasy! I made a nice size jar several years ago. I need to order more beans before i run out of vanilla. Thank you for the timely reminder and source! ❤
I've used vodka and the latest I used half vodka and half rum. It makes it even more fragrant. I take my beans and split them lengthwise before putting them in the bottle. They infuse much faster and I shake them a couple times a week when I think of it. Thanks for reminding me that I need to get on the ball and get those gift bottles done. Blessings!
I think I'll pick up rum tomorrow. Is it also only 80 proof?
@@Latebloomershow I have Burnett's white Caribbean 80 proof . It's clear and I believe I'll use just that next batch. It's very mild.
Thank you Kaye. 😊
I made vanilla extract infused maple syrup, it tastes heavenly in tea, coffee, milk. I slit the beans in the middle to expose the pulp. I have mine over 2years, the older the better, I also tried making it with half water and vodka, it is not as strong and tasty as the pure maple syrup/Canada's best. Thanks for sharing 👍. 🇨🇦
Oh I would love to try 🇨🇦 best pure maple syrup! TFS
I’m trying to understand so you put your slit vanilla beans into maple syrup and let that infuse for a while, right? And when you say you have your beans over two years the older the better what do you mean you have kept them in the original package for two years?
The seeds inside the beans, after making the vanilla extract, can be scraped out and used to make vanilla sugar. Saw a YT video on that. Love you Kaye. 🙏🏻
What a great tip! I ordered more vanilla beans!
Did you change your YT name?
@@Latebloomershow- no, to my knowledge I have not changed my YT name. I haven't been following as faithfully due to a pretty scary complicated near death health issues, hospitalization...will message you.
You inspire me!
Miss Kaye, when I make my sourdough starter I use (you don't have to) the organic all purpose flour from the Walmart. Equal parts of flour and filtered water in a big bowl that my grease splatter screen will cover and I set it out on the porch from morning till evening so some of the native yeast from the breeze going by can filter in to leaven the flour and water. The flour itself already has some natural yeast in it from when it was ripening in the field before harvest. After that initial day outside I bring it in and continue to feed it equal parts of water and fresh flour for five days. After that, since I don't use it often, I just transfer it into a sealed container and store it in the fridge and take it out the day before I want to use some for baking and feed it and let it grow 24 hours before pulling out some start for whatever I'm baking.
Just the other day after it had been sitting in the fridge for a couple months I pulled it out and opened it up to smell that wonderful sourdough smell almost reminiscent of ripe banana's. Mine never seems to go bad. You'll know if your starter has gone bad if it changes color, gets dark around the edges and the water separates from the starter. If so, just pitch it and begin again. I took mine out the other day because it's fall baking time and I was in the mood for some banana, pumpkin, pecan bread. I picked up a box of banana bread mix from Aldi, something I would never do for myself, but I was mainly making this for the roommate to eat. I only ate one slice for a taste test LOL. Anyway, I basically skip the directions on the box because when I cook my eyes know how much to put in. I put the box of banana bread mix in a bowl and added one cup of sourdough starter, 4 eggs, one half cup of Muddy Pond Sorghum syrup, a cup of canned pumpkin, and for improved flavor and moist texture I added half a cup of coconut oil. I never used seed oils. I greased the two bread pans with the coconut oil too and floured them. Had picked up a bag of pecans at Aldi too. I think it was like 6 or 8 ounces. I laid it on the counter and beat it with the rolling pin till the pecans were crushed to the size I like for my bread, and in they went. As I combined the ingredients I added just enough raw milk till it got to the consistency of cake batter. That's it for the batter. Stick your finger in it and give it a taste just in case you wanna add some spice of your choice. Make sure you bowl or container is big enough for it to expand. I covered my bowl with a plate and the next morning (my favorite time of day to bake) I found it has all overflowed the bowl like a volcano. Even pecans had gotten pushed out with the lava flow. I had anticipated that something like that could happen so there was a large plate underneath the bowl just in case. I scraped all the overflow and gently put it back in the bowl. Ever so gently I spooned it out into two bread pans, and they enjoyed a little more rise time while I preheated the oven up to 450 for the initial baking time I call the "HOT RIZE" for 10 minutes and then I turn down the heat to 350 for the remaining baking time-- I don't know how long. I never set a timer LOL. I just keep an eye on my baked goods and when they are good and brown on top, like I like em', then I figure the inside is done. Banana bread like this always breaks open at a peak at the top so you know when you start watching it close for your own personal amount of browning. If I were to estimate I'd say it was about a 40 minute bake. They came out perfectly dark brown, but not burned nor scorched. Ummm...so good with some honey/sorghum butter slathered on top.
The alcohol does not cook out of fillings and frosting. Nielsen Massey chops their beans up in pieces and continually recirculates the pieces in the neutral alcohol to reduce the time to weeks instead of 6 months to a year, the neutral alcohol has no alcohol flavor or smell. I can't get neutral alcohol here so I'm working on making some from sugarcane juice. As far as getting it ready in weeks instead of months or a year you should be able to just cut your beans up and put them in something that will mix it for a few or several weeks maybe like a DC solar powered mixer.
Interesting, thanks for sharing.
I have made it for many years .I bought the organic beans in bulk at the health food store from Frontier herbs . I am curious what that handful of beans cost,.including shipping??.I always use100 proof vodka to make my tinctures.I make vanilla sugar when I strain off the vanila with the beans after they are extracted.The cost of beans have gone up a lot since I made it .
I want to make the vanilla sugar but I guess that’ll be a while and I’m gonna have to get hundred proof vodka
Which company did you use to buy the vanilla beans?
Vanilla Bean Kings. Watch for sales!
I have heard of a "mother" in vinegar, but I didn't know it applied to homemade vanilla extract. Can you give more information? Also, you mention siphoning the extract off. Can't you just pour out what's needed?
Yes that is what I meant.
My friend Theresa called it that I don’t know if it’s official I think it just refers to the original batch