Kitchen

[Snicks1]

I am ready to start a new batch of vanilla, got my beans, now just have to buy the alcohol. I've done both vodka and bourbon. I think I will do another vodka. Which do you prefer when making your own vanilla? Just curious. Thanks.

[kittyloo]

@Snicks1   i've heard that we are going/having a vanilla shortage. i know the price for real vanilla is high. is that why you are making it? or so you can change up the flavor a bit?  curious. 

[Snicks1]

I make it because I think it tastes really good, and to buy a good brand of pure vanilla is expensive, also depending on the alcohol used you can change it up a bit. I use it mostly for baking, so, imo, I think the vodka worked better for that. Just wondering if others shared that opinion, or thought bourbon tasted better. Thanks for asking. I probably should have clarified in my op.

[Yahooey]

I never never made vanilla but saw it done on Barefoot Contessa and read some online recipes. Some snip the beans top and lengthwise while BC doesn't. No one explains when do you replace the beans or if you take a bean out and replace a bean? Top off with alcolhol when it get too low and wait another full month?

Sorry, I'm just interested and everybody does a new bottle but some say you can keep the bottle going without going into specifics.

TIA

[Harpa]

---

@Yahooey wrote:

I never never made vanilla but saw it done on Barefoot Contessa and read some online recipes. Some snip the beans top and lengthwise while BC doesn't. No one explains when do you replace the beans or if you take a bean out and replace a bean? Top off with alcolhol when it get too low and wait another full month?

Sorry, I'm just interested and everybody does a new bottle but some say you can keep the bottle going without going into specifics.

TIA

---

@Yahooey 

I've been making my own vanilla for years. I would not take out a bean, replace it with a new and top off with more Jim Beam. (bourbon)

The last bottle I started was last February, so that should be perfect now for baking.

I buy the 375 ml bottle of JB, (perfect size to house the beans) slice 6 beans lengthwise (take out an ounce to accommodate the beans) and stick the beans in the bottle and just let them macerate away.

If I want a more intense vanilla flavor in my baking, (what I call, baking to impress) I will take an old bottle of the beans that I've saved from another bottle and scrape one of those. So I keep all my old beans after all the liquid is gone. And still have a regular bottle of vanilla on hand.

Once upon a time there was quite a discussion on whether or not to shake the bottle, or to just let it rest on its side to do its thing. Whatever it means scientifically, I don't shake, but let the bottle just rest. After a year or so, the JB darkens (because I sliced the beans) and the vanilla flavor is intensified.

Lucky for me to purchase my beans from a local farmer's market, but even he had to up his price - from $2.50 a bean to $5.00. So, my homemade vanilla is quite expensive when all is said and done.

[Yahooey]

@Harpa 

thank you for taking the time to give me your thorough process - it is fascinating

[Snicks1]

@Yahooey @Harpa , that is basically how I make mine also. Split the beans lengthwise, scrape and put the scrapings in the bottle, add the entire beans and let them fermint, for at least 8-10 months. I do, off and on, rotate the bottle, I don't shake it, just rotate it. 

[Harpa]

You are welcome, @Yahooey !

I just wanted to clarify that my ready-to-use bottle of vanilla is one I started in February, 2018 (not this past February).

[PamelaSue72]

I've been making my own vanilla for years. I do a fifth of WIld Turkey or Jim Beam bourbon and a fifth of Grey Goose vodka. 15 beans, split and scraped, then into the bottle they go, along with the scrapings.

The bourbon vanilla is great in custards, sugar cookies, bread pudding, pecan ice cream, etc. The vodka vanilla goes well with chocolate chip cookies (although the bourbon vanilla does, too!), and other baked goods. I really love my vanilla.

I keep mine stored in a dark place (a kitchen cabinet), and get it out every week to gently roll is.....no shaking. The bottles will last me a little over a year.......I do a LOT of baking! 

Oh, and I buy my beans from eBay. I don't know if they're still in business, but I used Vanilla Traders on eBay. They also give out some free beans with their orders. I've always been pleased with them, but I haven't had to buy any lately. 

I still have about 1/4 bottle of bourbon vanilla left and my vodka vanilla is almost gone, so I have to make some soon! And now's a good time, so that it's ready for this year's holiday baking.

[PamelaSue72]

Thought I'd mention Cook's Illustrated recently did a taste-test on imitation vanillas. Baker's Imitation Vanilla came in first. So I thought I'd give it a try. I can't find it around here, so I bought it on the A. It came in today. An 8-ounce bottle of Baker's is $6+ change. To place the order, I had to buy 2 bottles. If I like it, I'll order more so I have it on hand for baking, esp this coming holiday season. Vanilla simply does not last long in this house.

I'll be using it this weekend in my baking (sugar cookies for St. Paddy's and doughnuts for my MIL).

I went to eBay last night to look at vanilla beans and the prices are really high. At least, I think they are. And a 16-oz. bottle of double-strength (my favorite) from Penzey is $140.