I make my own Vanilla Extract and so should you!

Yes, this could be titled “How to make Vanilla Extract at home” and you could read a list of instructions that’s 5 points or less. But I really feel like I need to present a case for it first.

1. Vanilla extract is a really, really handy item to have in your pantry. You don’t necessarily have to be a baker to use it; it can add flavour to your yogurt, smoothies, puddings, custards. Dairy loves vanilla.
2. Vanilla extract is different from essence. Vanilla essence in India is that clear, artificial flavouring agent available at the supermarket in tiny bottles worth Rs. 30. It’s quite strong, and a few drops of it lend a strong scent and slightly bitter taste to your dessert. Although extract and essence may be used interchangeably abroad, they’re not quite substitutable in India. Vanilla extract is made from real vanilla pods, and forms a dark brown extract over time. It’s available at select hypermarkets and is generally quite expensive. It smells…like vanilla, but only after mixing it in your batter. Vanilla extract finds general application in most baked desserts whether it is chocolate or fruity because it has a very sweet and subtle flavour.
3. Vanilla is the gift that keeps on giving. Your pods can last you several years and you keep making batches of extract by refilling your bottle. After they’re completely dried out, you can put them in a jar with some powdered sugar for some vanilla sugar. That’s real value for money!
4. Extract will make your dessert exponentially better, and definitely closer to what you’re aiming. Essence is nasty stuff, trust me.
5. They’re GREAT for a bit of personalized gifting to other home bakers, if you’re into that sort of thing.

Moving on, you need TWO things to make your bottled goodness: vanilla pods and alcohol. Yupp. Don’t worry, the alcohol cooks out when heated and you don’t smell or taste it.

There’s a lot of discussion on these specifics on the internet (see Beanilla) – you’ll find people recommending Madagascar/Mexican/Tahitian vanilla pods for their specific attributes. You can use rum, brandy, bourbon or vodka as a base for your extract, just ensure that they’re moderately drinkable.

I’ve been using vanilla pods from Kerala that I purchased online from Browntree after Google-ing “buy vanilla pods online India” at Rs. 500 for 10 pods! I’ve heard of people selling pods for Rs. 10 on carts in Munnar, Kerala and tried to scourge for some to no avail. Still, look around for the best deal you get, but just ensure they’re good quality (marked Grade A or B, or look fat, firm, shiny and oily). May have been a dubious purchase then, but I’m on my 3rd 750-mL batch with them!

It’s best to refrain from Old Monk for the extract. I’ve only ever used vodka – it has a neutral taste and allows a pure vanilla bean flavour to develop. Smirnoff Vodka or 35-40%/ 70-80 proof alcohol works just fine, so there’s no need to confound the wholesale guy by asking him which alcohol is good for your extract-making. I was 17 and the conscientious alcohol peddlers (rightfully) refused to sell me the good stuff. I remember the wine shop guys exchanging perplexed glances as my father came up and assured them I wanted vodka “for cooking, not drinking!”.

FAT and OILY, just how you want them!

OK you just want the instructions now. Here they are:

1. Slice open the vanilla pods with a knife along their length. You’ll see shiny, grimy black dirt in it called caviar.

2. Scratch out this caviar with the tip of the knife and put it directly in the bottle (optional step, but makes the process of infusion quicker and the extract stronger)

3. Cut the vanilla pods into smaller strips, and submerge them completely in the bottle. Make sure you remove some alcohol from the bottle to prevent overflow. (Note: do not keep this residuary alcohol in an unmarked glass in your fridge, and definitely not in the same glass used to serve water…)

4. Store the bottle at room temperature in a place away from sunlight (such as a kitchen cabinet) but shake it every other day for 2 weeks!

The extract will be ready to use in about 12 weeks when the colour turns a rich amber. In 6 months, you’ll have a beautiful, dark brown extract for you to enjoy!