@@anonymiss86 The bean harvesting is done for this year. I suggest that you go to a local gardening store or orchid store ask to buy a vanilla orchid plant. The vine is an orchid and grows easily in Hawaii. The hand pollinating is fun for me because I like waking up early.
Here's the condensed info for those who like reading Grade A beans are : fresher, plumper and heavier. They have a higher moisture content (30%) and are usually for cooking stuff like crème brûlée. While you need to use more it to make up for the moisture it makes extract much faster Grade B beans are : drier (25%) and usually used for vanilla extract. they're slower to make into extract but they can be easier to follow recipes to since you don't need to adjust There isn't much difference between the two when making vanilla extract so it's best to choose the one with the highest reviews and best price! regions and taste profiles : Madagascar and Tahitian are the most common types of beans but vanilla grows in many places Madagascar are light, buttery and sweet Tahitian beans are more fruity Check out the graphic she puts on screen at 5:09 for other varieties You can use many containers to make your extract but she prefers glass. Make sure to note how many ounces your container is since it impacts how many beans you put. The minimum for companies is 13.35oz of vanilla per gallon When making your extract choose a recipe that measures your vanilla in ounces since beans vary in size For your liquid you can use vodka, burbon or White rhum Vodka : purest vanilla flavor. Adds nothing Burbon : adds hints of smokyness White rhum : makes the sweetest vanilla since it's made of sugarcane Use mid to low shelf alcohol.you don't need to spend 50$ When topping off existing supplies remember to leave a little extract aside to use while your vanilla is still a little weak
I use Captain Morgan spiced rum because they use Madagascar vanilla beans in making their rum, then adding my vanilla beans to it just makes it extra special. I make a half gallon a year to give as gifts and everyone loves it. I usually use 25 grade A beans per half gallon but I'm going to bump it up to 32 after watching your tutorial to see if that makes a difference. Your video is a year old so not sure if you'll see this but thank you for sharing this information.
My wife and I went to Ecuador for a vacation and brought back 4 kilos of vanilla beans grown there. When going through customs in Miami, the customs lady kinda went weak in the knees! It was funny! We bought several bottles of vodka and several cases of glass bottles and are making a whole bunch for family and close friends as Christmas gifts.
Grade A weighs more because it has a higher concentration of water. Water does not make it taste great. It is the weight of raw beans that matters. So if you use X in weight for grade B beans, I would use 10% to 15% more for grade A beans to offset the water weight. You also showed a bottle that was half full of liquid with beans in it. Your bottles should always be full of liquid, fully covering the beans. When the vanilla is ready to use, strain the liquid into a different container. Then put new alcohol into the container that still has the original beans in it. This way, you can reuse the beans. Make sure you thoroughly cover the beans with the new alcohol. You might need to add additional beans to the container. This is just my opinion. I am not a scientist. This is just how I do it. Alcohol will keep everything sanitary. That is why you should keep the beans fully covered.
can I just add beans to a large original bottle of liquor and then once aged pour into smaller conatiners? What brand of vanilla beans do you buy ? what liquour and brand do you use?
For single-fold pure vanilla the breakdown for the FDA recommendation is: .83oz beans to 8oz. spirit (Most round up and weigh 1oz beans to 1cup spirit) My fav bean origins are: Ugangan/Madagascar (I blend them at times) My fav spirit: Capt Morgan Coconut Rum
Listen to this person. Everything they said is correct. Captain Morgan coconut rum is the best flavour and smoothness for extraction. And 1oz pods to 8oz alcohol is the standard for single fold. I personally use 1.5 - 2 fold (1.5 oz -2oz of pods) per 8oz (1 cup) of alcohol for the best flavour that I can drink straight from the bottle lol. Slice the beans down the middle and scrape the caviar out the pod and submerge in liquid with a vacuum seal and you will speed up the process by 30%+ 👌🏽
This is one of the best videos on this topic, loaded with helpful well researched information. In the video, there is a mention of an FDA ratio of 13.35 oz of vanilla bean to 1 gallon of liquid. As someone from a country that uses the metric system, I worked out what that meant in grams and litres. To my surprise, that neatly translated to: 10 grams vanilla to 100 ml of alcohol And one vanilla pod is roughly 2.1 grams. So that’s roughly 5 pods (10 grams) to 100 ml alcohol
Great video, so much more info than the bunch of others, which are great, too, when one starts their vanilla journey, but as yourself - I WANTED MORE! Correct: Once you make your own vanilla extract, you will NEVER go back to bought one... and I've tried many, and I've tried expensive, and organic, and thick and thin.. NOPE. All of the above are just a faint aftertaste in comparison with home made. Other thing : SPICED RUM - heaven. I need to try with glycerin ( no alcohol option), out of curiosity. Thanks for sharing girl
Thank you, I was just shopping beans & thought I had better look at a video or two and I saw yours first. You make the most sense and I am getting vodka & bourbon tomorrow. Thank you, I love it. PS, I make tinctures and the cheap vodka works beautifully, just sayin'
Just learned about extracting and use Smirnoff too also white and spiced rum. I've discovered a warm room quickly expedites the extraction processing, a lighter version of the sous vide method. Have a blend of Madagascar & Tahitian aging, the scent is incredible! It's dark and has an amazing scent at 1 month old!
@@kathysturm4251 I've used both for vanilla bean blends and single vanilla batches. Best discovery is using Russian vodka, it's incredible! Also learned white rum is the better choice instead of gold rum. My gold rum batches made at the same timeframe weren't ready for Christmas gifts. Still smells like alcohol so figure it'll need a full year of extraction. That was a single vanilla - Uganda and plan to add madagascar to it. Should be quite good when ready! Just started a mother jar from the many types of vanilla pods I've used. Looking forward to using that extract when ready!
I watched a video from Becky at acre homestead and her sister does an instant use vanilla extract using the instant pot! I am going to try both methods...can't wait!
Hello! Thank you for sharing this information. I would like to add one thing: I would place the spent beans in a container of sugar to give fragrance and perhaps a little flavour to that. * I am looking for a recipe to make my own fiori di Sicili. Heavenly stuff! I'll keep looking...
1 oz of Grade A vanilla beans will hold more 5-15% more water than an ounce of Grade B beans, which also means Grade B beans have more bean material per ounce. You should actually need less Grade B beans than grade A for that reason. A grade A bean and a Grade B bean will contain the same amount of bean material if theyre roughly the same length, even though the B bean is lighter. Not this matters though, since you said the results were pretty similar despite using more B beans. Lol, thank you for this video, it's helped me out a lot (I've been wondering about the practical difference of bean grades in extracts for days).
thanks for the vanilla infor. I found it helpful. Ive never made vanilla extract, and am doing some research before I go ahead and put the bean in the drink!
Great video my friend 🤩 I love that you take so much time to research your content. We appreciate that so much. 💕 I've always thought of making it myself, but you are right that there are so many videos and info out there. Its overwhelming. You make it easier to understand.... i can't wait to make some for myself and maybe gifts. Thanks Claire Bear 🐻 😊 🙏
Thank you so much!!! Yes I hate it when I get lots of bits of information from a ton of videos, like just put it all in one! lol If it doesn't exist, I make it myself lol!
Nice job and I like the link to the extract store - book coming out and getting it! Your selection of base liquids didn't include spiced rum, is there a reason that you excluded what seems to be a very popular choice for other extract makers? I'm getting ready to run several batches and you so clearly articulated the grade differences which I appreciate it so much, when I bought my beans I just assumed that grade A was better, but this is clearly not the case. I don't think I've seen this mentioned on any other channels before. Very helpful.
Great information Claire! Was wondering if you've tried the vanilla made with the blend of Tahitian and Madagascar beans and what your thoughts are. I have vanilla made with Tahitian beans and bought Madagascar by mistake. I don't know if I should mix them or start a new bottle with the Madagascar beans.
Did you prepare bean paste and set it aside from the old bean pods? Currious because I have been looking at different videos. I stumbled on this whole concept and idea from a FB ad and I am hooked, I have beans and jars coming. All I need is a scale because I like the way you measured out. Thank you so much.
After taking the beans out of the jar and after drying them I crush them together with sugar. In a food processor. Not a single piece of my precious vanilla beans goes to the trash bin. :)
I’ve honestly never felt anyone but master chefs actually need grade A (when cooking not making extract). I’ve often found grade A and B to be indistinguishable in direct use (using the bean in cooking like a custard or ice cream recipe).
You can actually leave them in and they will eventually disintegrate. My bottle is pretty narrow for that, but you could absolutely cook with it if you like! I’ve had people recommend making a syrup with it although I’ve never tried it.
My great grandmothers been making homemade vanilla for 80 years and she told me not to split the bean open it breaks down too quick to just use the whole bean then that way when you start getting low you can refill it at a couple beans and put it back in the cabinet and grab another one that’s ready
I watched a video where the lady used type A and when she was done making the vanilla, she cut the bottom of the bean pod and extracted out the stuff in the inside to pour over whatever you choose. So if I were to split the vanilla bean like you did, I wouldn’t have that option would I? It would all come out and mix right in, which would be more wonderful for the vanilla I would assume. Have you tried making it without splitting the bean? If so, what’s your opinion?
I’ve never made it without splitting the bean. I am more interested in make strong, delicious extract rather than cooking with the beans. But it would be a fun experiment for sure!
Two questions: 1) Do you have to shake it or move it around while it's becoming the finished product? 2) Can I just keep it on the kitchen counter or do I need to store it in a dark place or something? Thanks!!
I have not started making vanilla extract yet, I’m reading everything in sight because I will be making it in June. Several cites say that shaking it from time to time and storing it in a dark cool place makes it better.
Fwiw… the Tahitian vanilla is actually a cross between two different types of vanilla plant. There is an extract called “cooks cookie vanilla” in case people want to try the difference
Honestly, I was just gonna throw the beans in the vodka bottle and when it’s ready, I’ll portion it out into little containers. I’ve seen people do that and I’m all about simplifying.
Wondering why you just don't pour out some vodka, drink it, and then put the vanilla beans straight into the bottle of vodka. Is there something to pouring the vodka into another bottle?
11 months ago I made some using 90% Vodka. This morning I went to shake it and saw a white film on the inside glass close to the bottom. Can't figure out what it is and afraid to use. Any advice. I used 100% McCormac and Madagascar A beans.
I know that vanilla king you can use some A and some B beans it says it on there site that's were I'm going to order mine from but I'm interested in this
I'm no expert but I believe the beans leech out flavor over time. I'm sure you could blend & strain but would still need to give it time to extract the flavor from the beans. Blending may decrease the time since there is more surface exposure.
@@Susan-cooks thanks I was thinking this to aid in extraction more so than time savings. I should have specificed sieve it after the prescribed time. But thanks for your informed opinion!!! Maybe if you (or someone else with your experience will give it a shot some day. For mass manufacturing I would expect the beans to be ground and processed???? I’m wondering if it could release flavors you don’t otherwise get (or at least not in the same) concentration again)? Then again it could release unwanted flavors? Sorry for all the questions marks LOL!!! Together RUclips can crack the code!!!
Ohhhh my goodness!!! I'm so excited I found your video!! I truly appreciate your knowledge and how you make it seem so simple with a few varieties! I've heard that they need to sit in a dark, cool place for a year... what amount of time do you recommend?
I like to wait six months to a year, but it won't hurt to use it sooner it just may not be as strong. You can really tell when the color is nice and dark the same way you see it in the store!
Can I use both grade A and grade B beans? I had both and ended up using both... will that cause problems?? :( also noticed white floaties within my bottle so far, obviously some of that will be vanilla floaties but it's white bits also and not sure if mine has gone bad? :( I initially measured out the vodka in a glass measuring cup before pouring it back into the bottle... the measuring cup was clean but now I'm worried about it. Never done this before so not sure if it's normal. Also all the beans are covered and have stayed covered in alcohol
All bourbon is whiskey but not all whiskey of bourbon. However, the only difference is that bourbon all comes from the bourbon trail in Kentucky. Whiskey will do the job.
ABSOLUTELY TRUE! I "INHERITED MY NOW PASSED AWAY ( 15 YEARS AGO) , GRANDMOTHER'S Treasured AND CONTINUOUSLY ADDED TO- ( Never took Out A BEAN Ever) Just keep adding beans and my Choice of Alcohol is Sky VODKA- in a - Imagine, late 1800's "Blue Shade" - Ball Canning Jar- and A Very Un - Ordinary Size - - However, THIS IS MY JAR OF EXTRACT - and I now Love To make 8oz jars- I use Grade A Madagascar ( not Madagascar Bourbon beans) Just Madagascar Grade A Whole Beans- There is A FANTASTIC SELLER ON EBAY YOU CAN BUY 30 AT A TIME - VAC SEALED - For Others - as Gifts - I Do it - Every Year in May - SO 6 months - of "Steeping" and me - Turning and shaking weekly - And READY FOR ALL IN NOVEMBER!
Nice video thanks for sharing, just a quick observation that very same bottle you using you can get at Dollar Tree for $1.25. Just thought I would let you know!
But u can just use the vanilla bean with the rum that is very natural a so God make it to use i would love some of the vanilla bean can't it get in jamaican when u put rum on it u mest it up
This time I didn't have anything on deck to make so I threw them in the compost bin, but I have had people suggest making a syrup with them so I think I will try that next time! Thanks for watching! :)
Dry them out in dehydrator or oven. Grind them down and add to sugar. About 5 cups sugar to 1 cup dried ground beans. Use sugar to cook cookies or desserts. Not a replacement for extract. Wet beans will clump in sugar. I read about 140 degrees in oven for about 6-8 hours or until dry.
You can also take that bottle put a cup of water in your Insta pot and cook it under pressure for 30 minutes and you’ll have vanilla already ready instant vanilla
I grow vanilla beans and this is the second year that we made vanilla extract. We live in Hawai'i. We made 57 bottles last Sunday.
Do you sell your beans/vanilla??
@@sweetangiegirl1 Yes, we do. Do you live on Oahu?
@@darylefleming1191 No. 😩 I live in Tx.
Hi! Do you ship to Maui? Wondering how much the beans plus shipping would be 🙃 mahalo and aloha 🌺
@@anonymiss86 The bean harvesting is done for this year. I suggest that you go to a local gardening store or orchid store ask to buy a vanilla orchid plant. The vine is an orchid and grows easily in Hawaii. The hand pollinating is fun for me because I like waking up early.
Here's the condensed info for those who like reading
Grade A beans are : fresher, plumper and heavier. They have a higher moisture content (30%) and are usually for cooking stuff like crème brûlée. While you need to use more it to make up for the moisture it makes extract much faster
Grade B beans are : drier (25%) and usually used for vanilla extract. they're slower to make into extract but they can be easier to follow recipes to since you don't need to adjust
There isn't much difference between the two when making vanilla extract so it's best to choose the one with the highest reviews and best price!
regions and taste profiles :
Madagascar and Tahitian are the most common types of beans but vanilla grows in many places
Madagascar are light, buttery and sweet
Tahitian beans are more fruity
Check out the graphic she puts on screen at 5:09 for other varieties
You can use many containers to make your extract but she prefers glass. Make sure to note how many ounces your container is since it impacts how many beans you put.
The minimum for companies is 13.35oz of vanilla per gallon
When making your extract choose a recipe that measures your vanilla in ounces since beans vary in size
For your liquid you can use vodka, burbon or White rhum
Vodka : purest vanilla flavor. Adds nothing
Burbon : adds hints of smokyness
White rhum : makes the sweetest vanilla since it's made of sugarcane
Use mid to low shelf alcohol.you don't need to spend 50$
When topping off existing supplies remember to leave a little extract aside to use while your vanilla is still a little weak
I use Captain Morgan spiced rum because they use Madagascar vanilla beans in making their rum, then adding my vanilla beans to it just makes it extra special. I make a half gallon a year to give as gifts and everyone loves it. I usually use 25 grade A beans per half gallon but I'm going to bump it up to 32 after watching your tutorial to see if that makes a difference. Your video is a year old so not sure if you'll see this but thank you for sharing this information.
My wife and I went to Ecuador for a vacation and brought back 4 kilos of vanilla beans grown there. When going through customs in Miami, the customs lady kinda went weak in the knees! It was funny! We bought several bottles of vodka and several cases of glass bottles and are making a whole bunch for family and close friends as Christmas gifts.
Grade A weighs more because it has a higher concentration of water. Water does not make it taste great. It is the weight of raw beans that matters. So if you use X in weight for grade B beans, I would use 10% to 15% more for grade A beans to offset the water weight. You also showed a bottle that was half full of liquid with beans in it. Your bottles should always be full of liquid, fully covering the beans. When the vanilla is ready to use, strain the liquid into a different container. Then put new alcohol into the container that still has the original beans in it. This way, you can reuse the beans. Make sure you thoroughly cover the beans with the new alcohol. You might need to add additional beans to the container. This is just my opinion. I am not a scientist. This is just how I do it. Alcohol will keep everything sanitary. That is why you should keep the beans fully covered.
can I just add beans to a large original bottle of liquor and then once aged pour into smaller conatiners? What brand of vanilla beans do you buy ? what liquour and brand do you use?
Yes, Grade B beans still have the same vanillin content w/o the extra water. And you get more beans in an ounce for your 8oz of spirit. 👍
For single-fold pure vanilla the breakdown for the FDA recommendation is:
.83oz beans to 8oz. spirit
(Most round up and weigh 1oz beans to 1cup spirit)
My fav bean origins are: Ugangan/Madagascar
(I blend them at times)
My fav spirit: Capt Morgan
Coconut Rum
Listen to this person. Everything they said is correct. Captain Morgan coconut rum is the best flavour and smoothness for extraction. And 1oz pods to 8oz alcohol is the standard for single fold.
I personally use 1.5 - 2 fold (1.5 oz -2oz of pods) per 8oz (1 cup) of alcohol for the best flavour that I can drink straight from the bottle lol. Slice the beans down the middle and scrape the caviar out the pod and submerge in liquid with a vacuum seal and you will speed up the process by 30%+
👌🏽
Then it is not vanilla extract!
@@wildheart5086 not a pure vanilla exract. it's still a vanilla extract bc they have extracted the flavor of the vanilla bean.
@@marytramp5678 Changed it with the added flavor. Not pure vanilla extract. Now. Vanilla/coconut extract.
This is one of the best videos on this topic, loaded with helpful well researched information.
In the video, there is a mention of an FDA ratio of 13.35 oz of vanilla bean to 1 gallon of liquid.
As someone from a country that uses the metric system, I worked out what that meant in grams and litres.
To my surprise, that neatly translated to:
10 grams vanilla to 100 ml of alcohol
And one vanilla pod is roughly 2.1 grams.
So that’s roughly 5 pods (10 grams) to 100 ml alcohol
This is so helpful! Thank you!
Wow, my pods weighed 5 grams each! What a huge difference. Mine are Madagascar grade A
@@barrysupernaw I was using Grade B pods when I got roughly 2 grams each. That shows the massive difference in the weights of the two grades!
Great video, so much more info than the bunch of others, which are great, too, when one starts their vanilla journey, but as yourself - I WANTED MORE! Correct: Once you make your own vanilla extract, you will NEVER go back to bought one... and I've tried many, and I've tried expensive, and organic, and thick and thin.. NOPE. All of the above are just a faint aftertaste in comparison with home made. Other thing : SPICED RUM - heaven. I need to try with glycerin ( no alcohol option), out of curiosity. Thanks for sharing girl
Thank you, I was just shopping beans & thought I had better look at a video or two and I saw yours first. You make the most sense and I am getting vodka & bourbon tomorrow. Thank you, I love it. PS, I make tinctures and the cheap vodka works beautifully, just sayin'
You make it pretty simple to understand and you telling how to keep a bottle going was a bonus.
I’m so happy you got something out of the video ❤️ thanks for watching!
Just learned about extracting and use Smirnoff too also white and spiced rum. I've discovered a warm room quickly expedites the extraction processing, a lighter version of the sous vide method. Have a blend of Madagascar & Tahitian aging, the scent is incredible! It's dark and has an amazing scent at 1 month old!
In your blend of both beans, do you use the vodka or rum?
@@kathysturm4251
I've used both for vanilla bean blends and single vanilla batches. Best discovery is using Russian vodka, it's incredible!
Also learned white rum is the better choice instead of gold rum. My gold rum batches made at the same timeframe weren't ready for Christmas gifts. Still smells like alcohol so figure it'll need a full year of extraction. That was a single vanilla - Uganda and plan to add madagascar to it. Should be quite good when ready!
Just started a mother jar from the many types of vanilla pods I've used. Looking forward to using that extract when ready!
I watched a video from Becky at acre homestead and her sister does an instant use vanilla extract using the instant pot! I am going to try both methods...can't wait!
Looking to make holiday gifts. This is the most informative lesson I have found so far. Thank you!
As a beginner for this journey you have been quite helpful ,Here I go ! Thanks
Hey! This was great! Love how much real info you but into this! Vanilla beans are actually native to mexico. They just grow in tropical climates.
Hello! Thank you for sharing this information. I would like to add one thing: I would place the spent beans in a container of sugar to give fragrance and perhaps a little flavour to that.
* I am looking for a recipe to make my own fiori di Sicili. Heavenly stuff! I'll keep looking...
I would put those old beans in a mason jar then fill with sugar after they dry.
That’s the best idea ever!!!
Excellent thought! I always wondered if they still had any flavor left after making vanilla. Thanks so much!
Could you please explain this in more detail. And what to use it for. Thank you!
@@therustedsouth2599 It gives the sugar a vanilla fragrance, we use the sugar for baking or coffee, it lends just a little extra 😀
@@HighlandBound Oh ok. Sounds great!
1 oz of Grade A vanilla beans will hold more 5-15% more water than an ounce of Grade B beans, which also means Grade B beans have more bean material per ounce. You should actually need less Grade B beans than grade A for that reason. A grade A bean and a Grade B bean will contain the same amount of bean material if theyre roughly the same length, even though the B bean is lighter. Not this matters though, since you said the results were pretty similar despite using more B beans. Lol, thank you for this video, it's helped me out a lot (I've been wondering about the practical difference of bean grades in extracts for days).
This will be an addition to my Christmas presents.
thanks for the vanilla infor. I found it helpful. Ive never made vanilla extract, and am doing some research before I go ahead and put the bean in the drink!
I also use whiskey, spiced rum, and desarrano. Yummy.
Great video my friend 🤩 I love that you take so much time to research your content. We appreciate that so much. 💕
I've always thought of making it myself, but you are right that there are so many videos and info out there. Its overwhelming.
You make it easier to understand.... i can't wait to make some for myself and maybe gifts.
Thanks Claire Bear 🐻 😊 🙏
Thank you so much!!! Yes I hate it when I get lots of bits of information from a ton of videos, like just put it all in one! lol If it doesn't exist, I make it myself lol!
This is great, love the way you break it down! Can't wait to make it and hopefully give as gifts 😊
I'm so glad you enjoyed it!!! Nothing like homemade vanilla :)
Anyone that's enthuse about sharing cooking is a place I want to be so let's go! 😊❤
Great video! Very informative! I will be making my own!
Oh and I absolutely love mixing Madagascar with Mexican
Nice job and I like the link to the extract store - book coming out and getting it! Your selection of base liquids didn't include spiced rum, is there a reason that you excluded what seems to be a very popular choice for other extract makers? I'm getting ready to run several batches and you so clearly articulated the grade differences which I appreciate it so much, when I bought my beans I just assumed that grade A was better, but this is clearly not the case. I don't think I've seen this mentioned on any other channels before. Very helpful.
Super helpful. Thank you.
A lot of great info all in one place! Very helpful video. Thanks so much... Subscribed! ❤😊
“Who gets down on some massive research”🤣
You’re a delight!! Great video as usual. Wish you were my next door neighbor bestie!!
Thank you so much! I wish I had a neighbor who like to hang out with me lol!
Me too!!
Great information Claire! Was wondering if you've tried the vanilla made with the blend of Tahitian and Madagascar beans and what your thoughts are. I have vanilla made with Tahitian beans and bought Madagascar by mistake. I don't know if I should mix them or start a new bottle with the Madagascar beans.
I've been using it all this time and it's fantastic!!!
Did you prepare bean paste and set it aside from the old bean pods? Currious because I have been looking at different videos. I stumbled on this whole concept and idea from a FB ad and I am hooked, I have beans and jars coming. All I need is a scale because I like the way you measured out. Thank you so much.
Claire- 1st time visiting! Thanks for the great info re: vanilla extract making! Have you made other extracts??
After taking the beans out of the jar and after drying them I crush them together with sugar. In a food processor. Not a single piece of my precious vanilla beans goes to the trash bin. :)
I heard spiced rum is really good to make vanilla with.
This was very interesting! I have never made my own extracts! Have a great weekend!
Dry the beans in your dyhydrater when your done making vanilla ground them up and make vanilla sugar
Hi, great video, thank you for the info. Question: how many beans per 2 oz jars please?
I’ve honestly never felt anyone but master chefs actually need grade A (when cooking not making extract).
I’ve often found grade A and B to be indistinguishable in direct use (using the bean in cooking like a custard or ice cream recipe).
Totally doing this! Thanks!
So what do you do with the vanilla beans you took out after refilling with the new beans and more vodka?
You can actually leave them in and they will eventually disintegrate. My bottle is pretty narrow for that, but you could absolutely cook with it if you like! I’ve had people recommend making a syrup with it although I’ve never tried it.
My great grandmothers been making homemade vanilla for 80 years and she told me not to split the bean open it breaks down too quick to just use the whole bean then that way when you start getting low you can refill it at a couple beans and put it back in the cabinet and grab another one that’s ready
I watched a video where the lady used type A and when she was done making the vanilla, she cut the bottom of the bean pod and extracted out the stuff in the inside to pour over whatever you choose. So if I were to split the vanilla bean like you did, I wouldn’t have that option would I? It would all come out and mix right in, which would be more wonderful for the vanilla I would assume. Have you tried making it without splitting the bean? If so, what’s your opinion?
I’ve never made it without splitting the bean. I am more interested in make strong, delicious extract rather than cooking with the beans. But it would be a fun experiment for sure!
1 oz beans per 1 cup liquor. I started trying Kirkland vodka. Suppose to be better than smirroff
Cause I heard Kirkland vodka is the same as Grey Goose
Very informative video, thank you!
Two questions: 1) Do you have to shake it or move it around while it's becoming the finished product? 2) Can I just keep it on the kitchen counter or do I need to store it in a dark place or something? Thanks!!
I have not started making vanilla extract yet, I’m reading everything in sight because I will be making it in June. Several cites say that shaking it from time to time and storing it in a dark cool place makes it better.
Yes, shake it every week or two, or whenever you think of it.
Very informative. Thanks
Just to be sure, do you store your curing vanillia beans with vodka in the cupboard?
Thanks. Im in
Yes! In the pantry nice and dark 👍
Fwiw… the Tahitian vanilla is actually a cross between two different types of vanilla plant. There is an extract called “cooks cookie vanilla” in case people want to try the difference
Honestly, I was just gonna throw the beans in the vodka bottle and when it’s ready, I’ll portion it out into little containers. I’ve seen people do that and I’m all about simplifying.
Hi
Loved your video
Can you please help me calculate for one 1 liter of vodka how many beans?
hi. I'm a beginner. Would 1 2/3 oz equal 34.87 grams? I'm trying to figure out how to measure it. Thank you
Wondering why you just don't pour out some vodka, drink it, and then put the vanilla beans straight into the bottle of vodka. Is there something to pouring the vodka into another bottle?
You can do that as long as you know the weight of the bottle when it's empty.
Awesome video. Thanks
Could they be sliced AND cut in half?
Yes, especially good for when the liquid level is low, so the beans are not exposed to the air.
Hi from your new subscriber! ^.^ Just curious, Tahitian or Madagascar extract is your favorite for baking?
I haven’t found a huge difference honestly, my cookies and baked goods are always delicious lol!
Nice video! Thanks a lot for sharing again :) new subscriber here 😍☺️
Thanks so much! xoxo
I appreciate this info, Subscribed!
Glad you enjoyed it!
11 months ago I made some using 90% Vodka. This morning I went to shake it and saw a white film on the inside glass close to the bottom. Can't figure out what it is and afraid to use. Any advice. I used 100% McCormac and Madagascar A beans.
Brandy also works well
Hey, where did you get your bottles from?
Amazon! Although I have seen them at Dollar Tree from time to time!
I know that vanilla king you can use some A and some B beans it says it on there site that's were I'm going to order mine from but I'm interested in this
I’m in my beginner stages of this activity. However why not blend it and run it through a fine sieve? There’s probably a reason (or not)???
I'm no expert but I believe the beans leech out flavor over time. I'm sure you could blend & strain but would still need to give it time to extract the flavor from the beans. Blending may decrease the time since there is more surface exposure.
@@Susan-cooks thanks I was thinking this to aid in extraction more so than time savings. I should have specificed sieve it after the prescribed time.
But thanks for your informed opinion!!!
Maybe if you (or someone else with your experience will give it a shot some day.
For mass manufacturing I would expect the beans to be ground and processed???? I’m wondering if it could release flavors you don’t otherwise get (or at least not in the same) concentration again)? Then again it could release unwanted flavors?
Sorry for all the questions marks LOL!!!
Together RUclips can crack the code!!!
You c a n scoup the caviar out and use it and put the beans back in. Thank you for the video.
I'll be honest, I like bourbon or non spiced rum and I generally wait 2 years. I find that I use 1/3 - 1/2 as much in recipes.
Why bourbon and not whiskey?
Ohhhh my goodness!!! I'm so excited I found your video!! I truly appreciate your knowledge and how you make it seem so simple with a few varieties! I've heard that they need to sit in a dark, cool place for a year... what amount of time do you recommend?
I like to wait six months to a year, but it won't hurt to use it sooner it just may not be as strong. You can really tell when the color is nice and dark the same way you see it in the store!
Can I use both grade A and grade B beans? I had both and ended up using both... will that cause problems?? :( also noticed white floaties within my bottle so far, obviously some of that will be vanilla floaties but it's white bits also and not sure if mine has gone bad? :( I initially measured out the vodka in a glass measuring cup before pouring it back into the bottle... the measuring cup was clean but now I'm worried about it. Never done this before so not sure if it's normal. Also all the beans are covered and have stayed covered in alcohol
The white floaties are just the sugars coming out of the beans (crystallization). It is perfectly fine.
can i use any alcohol
I have the best homemade vanilla, made with JD…. My aunt made it for me and yum!
as I'm a JD kinda Gal I think this is an EXCELLENT idea!
I always use bourbon with great success.
Good stuff!
Can you do a mix of different kinds of beans in one extract?
Found my answer
I have Ceylon high quality vanilla beans A grade from Sri Lanka
did you mention what % percentage of Alcohol ? 100 proof =50% Alcohol / 80 proof = 40% Alcohol by Volume
I'm going to make mine with glycerin because I don't buy alcohol
How long to store it before you use it?
I wait until the color is that of store bought vanilla, anywhere from 4 months on, and best when it's been a year!
All bourbon is whiskey but not all whiskey of bourbon. However, the only difference is that bourbon all comes from the bourbon trail in Kentucky. Whiskey will do the job.
Squeeze out the seeds, to use in some vanilla ice cream
You do not have to take your old beans out you leave them in there forever they will disintegrate and give more and more flavor!
ABSOLUTELY TRUE! I "INHERITED MY NOW PASSED AWAY ( 15 YEARS AGO) , GRANDMOTHER'S Treasured AND CONTINUOUSLY ADDED TO- ( Never took Out A BEAN Ever) Just keep adding beans and my Choice of Alcohol is Sky VODKA- in a - Imagine, late 1800's "Blue Shade" - Ball Canning Jar- and A Very Un - Ordinary Size - - However, THIS IS MY JAR OF EXTRACT - and I now Love To make 8oz jars- I use Grade A Madagascar ( not Madagascar Bourbon beans) Just Madagascar Grade A Whole Beans- There is A FANTASTIC SELLER ON EBAY YOU CAN BUY 30 AT A TIME - VAC SEALED - For Others - as Gifts - I Do it - Every Year in May - SO 6 months - of "Steeping" and me - Turning and shaking weekly - And READY FOR ALL IN NOVEMBER!
13.35oz per gallon
378.5g per 3.8L
100g per 1L
Nice video thanks for sharing, just a quick observation that very same bottle you using you can get at Dollar Tree for $1.25. Just thought I would let you know!
Thanks for the tip!
But u can just use the vanilla bean with the rum that is very natural a so God make it to use i would love some of the vanilla bean can't it get in jamaican when u put rum on it u mest it up
Oh it’s 2 ounces of vanilla beans to 16 ounces of alcohol come on
I'm selling grade A gourmet vanilla
So what did you do with the old beans that you took out... throw them away...cook with them....❤
This time I didn't have anything on deck to make so I threw them in the compost bin, but I have had people suggest making a syrup with them so I think I will try that next time! Thanks for watching! :)
Dry them out in dehydrator or oven. Grind them down and add to sugar. About 5 cups sugar to 1 cup dried ground beans. Use sugar to cook cookies or desserts. Not a replacement for extract. Wet beans will clump in sugar. I read about 140 degrees in oven for about 6-8 hours or until dry.
So you need $200 worth of vanilla beans to make a gallon of extract. You just used $25 worth of beans to make 16ozs.
I said it was easy, not cheap 😉
You can also take that bottle put a cup of water in your Insta pot and cook it under pressure for 30 minutes and you’ll have vanilla already ready instant vanilla