A vanilla bean is the cured seed pod of a tropical orchid flower. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved Mexican and Central American vanilla (V. planifolia).
This article brought to you for free thanks to Blue Jacket Dairy.
Angel King, owner of Blue Jacket Dairy.
From Scratch
Make Your Own Vanilla
By Angel King
Owner of Blue Jacket Dairy
Many years ago, I was making my favorite chocolate chip cookies and the thought crossed my mind, “Why am I using imitation vanilla when it does not taste as good as vanilla extract?” I am pretty sure cost was my reason. But as I had been moving over to real food, this was a super easy change to make, and I began buying pure vanilla extract.
Then one summer evening I was thumbing through a food preservation cookbook and stumbled on something even better. A two-ingredient recipe using vodka and vanilla beans for homemade vanilla caught my attention. Surely, I could make that.
Not knowing much about vodka, I learned quickly it was an inexpensive ingredient. Vanilla beans are typically imported from Madagascar and are not cheap. The name makes it sound like they are similar to dried navy or pinto beans, but they are thin and look like partially dried sticks about six inches long.
Finding vanilla beans can be a challenge. Grade B beans are actually preferred for making homemade vanilla. Cosmetic imperfections are not an issue. I have had great success purchasing them from Amazon.
Many variations exist for making vanilla, but I use a recipe of six to eight vanilla beans to a quart of vodka. You can split the beans down the middle with scissors to open them, then allow them to steep fully. A quart Mason jar holds the vodka and vanilla perfectly.
Every couple of days for the first several weeks, I shake it for a few seconds. The vanilla flakes will float and soon the color will turn to a beautiful brown. After two months it is ready to use, but how long you wait is a personal preference.
Last year, I entered a jar of homemade vanilla into the Logan County Fair competition and placed second. The first-place winner did a great job of filtering out the flakes and the depth of color was beautiful. I am already planning to enter next year’s fair.
But the best part of homemade vanilla is the aroma when the jar is opened. It takes me back to one of my favorite memories, making homemade ice cream with three tablespoons of vanilla. I am always very generous in my measurements of this key ingredient. ■