So, I wanted to make some vanilla extract, thought they would make great gifts come Christmas. Vanilla bean prices were crazy for a few year, but have finally come down to a reasonable level.
Back in 2011 I tried making it, with vodka. It's what's usually recommended. But testing it side by side with some Nielsen Massey Vanilla, it doesn't meet my standards. Tastes a little harsh. So I thought I'd do some(obsessive) research.
Findings:
* USDA standards actually call for 0.83 oz beans per 1oz of 70 proof alcohol( https://jlgourmetimports.com/pages/vanilla-extract-recipe ). I was using higher proof than necessary, which could make it more harsh.
* Vodka, unless especially smooth, can leave things a bit harsh. White rum is often recommended, as it has a natural sweetness that pairs well with vanilla extract.
* Sugar is added by most all commercial VE makers. Most add corn syrup, Nielsen Massey adds cane sugar. The sugar cuts the harshness a bit, but more importantly helps the extract stay in immersion better and seem less cloudy.
-------
Finding the Alcohol
-------
So, doing some research, I came across this guy.
Clement Family Farms. According to his taste test, 70 proof Captain Morgan Coconut Rum is the best alcohol. Natural rum sweetness, cheap, added sugar that helps vanilla extract, and the coconut pairs well with Vanilla.
I actually was unable to find Captain Morgan Coconut Rum(make sure 70 proof), so I used a mixture of Malibu Black Coconut Rum(70 proof, unlike their regular coconut rum) and Bacardi Coconut Rum(70 proof). Beware, most coconut rums out there are about 42 proof.
--------
Finding the beans
--------
Lot of bean sellers out there. Best bang for the buck I found was a company called "Vanilla Saffron" that import the beans directly.
Current Price was $155/lb for Madagascar beans, shipping was included in that price.
These beans were grade A beans, most other sellers are Grade B at this price range. While Grade B is just as good for making extract, I wanted to try them out, as they seem a good source to buy grade A beans from for regular cooking. The seller also seems like the obsessive type that demands quality as a point of pride over squeezing each extra cent, so probably a good chance this is the good stuff.
--------
Speeding up the process
--------
It can take 1-2 years for a home DIY'er to get a batch of Vanilla Extract ready, if you're just sitting it in a cupboard and waiting. I don't want to wait that long. Commercial companies can have it done in a couple weeks by grinding the beans up and then circulating it continuously with heated alcohol.
I can do something similar.
www.vanillapura.com
These guys cut that 1-2 years down to three months by putting it in a sous vide for 4 days at 135F. Not hot enough to damage the flavor compounds in the beans, but hot enough to speed up the extraction.
I intend to actually do this twice, to make sure getting good extraction.
-------
Afterwards, Vanilla Sugar
-------
That same guy that came out with the idea of using Coconut Rum, Clement Family Farms, has a great idea of what to use with the used beans. Most of the flavor is already extracted, so not useful for making more extract(in spite of what some people say about using again or making a 'mother' jar for vanilla, don't do that, it's stupid) . Instead, you use the remaining flavor and aroma compounds to mix with sugar to make vanilla sugar.
Dehydrate beans, grind very fine with blender then spice grinder(or coffee grinder), filter our big bits, grind those.
Mix with sugar at a ratio of 10:1, so like 10 cups sugar and 1 cup ground vanilla.
======================================
Recipe
Ingredients:
*1 lb Vanilla Beans(Madagascar in this case)
*1 gallon 70 proof coconut rum(will not be able to use all at once, add remainder later). Captain Morgan preferred.
Directions
*Sanitize 8x 16oz mason jars.
*Weigh out the Vanilla beans into 2 oz portions.
*Cut beans as you want. I always slice off both ends, to allow alcohol into the areas with the caviar. Several ways to do this. I experimented with cutting them into three sections, then splitting in half. You could scrape out, I did not. To save time, I also just cut into 1/3 inch sections without splitting. Many ways to do this.
*Add rum to jars. Because Mason jars fit *exactly* how much it advertises, you can't actually add 16 oz of rum into the jars when the beans were added, as they take up space. I added 2 oz Bacardi Coconut Rum, 13 oz of Malibu Black Coconut Rum, a total of 15 oz.
*Seal tightly, shake.
*Put in Sous Vide, cover above lids with water. Set to 135F, 96 hours. Top with water as needed to keep water above the can lids.
*Remove, shake twice daily for 3 days.
*Put back in sous vide for 96 hours at 135F.
*Shake twice daily for 10 more days.
*Store in dark place, shake once daily for 9 more weeks.
*Taste with whole milk, let sit longer if necessary, otherwise decant through strainer into gallon container, add 8 oz of Coconut Rum to make up for only adding 15oz per jar previously.
*Decant into whatever you want, I recommend amber jars.
===============
Vanilla Sugar
===============
Spread out spent vanilla pods onto silpat, put in dehydrator to dry, 4-8 hours.
Grind, sift, grind, until uniform fine consistency.
Mix with sugar in a ratio of 10 parts sugar to 1 part ground vanilla.
Store, use when desired.
Back in 2011 I tried making it, with vodka. It's what's usually recommended. But testing it side by side with some Nielsen Massey Vanilla, it doesn't meet my standards. Tastes a little harsh. So I thought I'd do some(obsessive) research.
Findings:
* USDA standards actually call for 0.83 oz beans per 1oz of 70 proof alcohol( https://jlgourmetimports.com/pages/vanilla-extract-recipe ). I was using higher proof than necessary, which could make it more harsh.
* Vodka, unless especially smooth, can leave things a bit harsh. White rum is often recommended, as it has a natural sweetness that pairs well with vanilla extract.
* Sugar is added by most all commercial VE makers. Most add corn syrup, Nielsen Massey adds cane sugar. The sugar cuts the harshness a bit, but more importantly helps the extract stay in immersion better and seem less cloudy.
-------
Finding the Alcohol
-------
So, doing some research, I came across this guy.
Clement Family Farms. According to his taste test, 70 proof Captain Morgan Coconut Rum is the best alcohol. Natural rum sweetness, cheap, added sugar that helps vanilla extract, and the coconut pairs well with Vanilla.
I actually was unable to find Captain Morgan Coconut Rum(make sure 70 proof), so I used a mixture of Malibu Black Coconut Rum(70 proof, unlike their regular coconut rum) and Bacardi Coconut Rum(70 proof). Beware, most coconut rums out there are about 42 proof.
--------
Finding the beans
--------
Lot of bean sellers out there. Best bang for the buck I found was a company called "Vanilla Saffron" that import the beans directly.
Current Price was $155/lb for Madagascar beans, shipping was included in that price.
These beans were grade A beans, most other sellers are Grade B at this price range. While Grade B is just as good for making extract, I wanted to try them out, as they seem a good source to buy grade A beans from for regular cooking. The seller also seems like the obsessive type that demands quality as a point of pride over squeezing each extra cent, so probably a good chance this is the good stuff.
--------
Speeding up the process
--------
It can take 1-2 years for a home DIY'er to get a batch of Vanilla Extract ready, if you're just sitting it in a cupboard and waiting. I don't want to wait that long. Commercial companies can have it done in a couple weeks by grinding the beans up and then circulating it continuously with heated alcohol.
I can do something similar.
The Gingrich (Sous Vide Method)
Using a sous vide is a great way to make vanilla extract in less than half the time usually required. It's a simple process that takes months off of the wait. This recipe was provided by one of our amazing vanilla extract pros. (See VanillaPura's collection of Sous Vide Precision Cookers here.)...
www.vanillapura.com
These guys cut that 1-2 years down to three months by putting it in a sous vide for 4 days at 135F. Not hot enough to damage the flavor compounds in the beans, but hot enough to speed up the extraction.
I intend to actually do this twice, to make sure getting good extraction.
-------
Afterwards, Vanilla Sugar
-------
That same guy that came out with the idea of using Coconut Rum, Clement Family Farms, has a great idea of what to use with the used beans. Most of the flavor is already extracted, so not useful for making more extract(in spite of what some people say about using again or making a 'mother' jar for vanilla, don't do that, it's stupid) . Instead, you use the remaining flavor and aroma compounds to mix with sugar to make vanilla sugar.
Dehydrate beans, grind very fine with blender then spice grinder(or coffee grinder), filter our big bits, grind those.
Mix with sugar at a ratio of 10:1, so like 10 cups sugar and 1 cup ground vanilla.
======================================
Recipe
Ingredients:
*1 lb Vanilla Beans(Madagascar in this case)
*1 gallon 70 proof coconut rum(will not be able to use all at once, add remainder later). Captain Morgan preferred.
Directions
*Sanitize 8x 16oz mason jars.
*Weigh out the Vanilla beans into 2 oz portions.
*Cut beans as you want. I always slice off both ends, to allow alcohol into the areas with the caviar. Several ways to do this. I experimented with cutting them into three sections, then splitting in half. You could scrape out, I did not. To save time, I also just cut into 1/3 inch sections without splitting. Many ways to do this.
*Add rum to jars. Because Mason jars fit *exactly* how much it advertises, you can't actually add 16 oz of rum into the jars when the beans were added, as they take up space. I added 2 oz Bacardi Coconut Rum, 13 oz of Malibu Black Coconut Rum, a total of 15 oz.
*Seal tightly, shake.
*Put in Sous Vide, cover above lids with water. Set to 135F, 96 hours. Top with water as needed to keep water above the can lids.
*Remove, shake twice daily for 3 days.
*Put back in sous vide for 96 hours at 135F.
*Shake twice daily for 10 more days.
*Store in dark place, shake once daily for 9 more weeks.
*Taste with whole milk, let sit longer if necessary, otherwise decant through strainer into gallon container, add 8 oz of Coconut Rum to make up for only adding 15oz per jar previously.
*Decant into whatever you want, I recommend amber jars.
===============
Vanilla Sugar
===============
Spread out spent vanilla pods onto silpat, put in dehydrator to dry, 4-8 hours.
Grind, sift, grind, until uniform fine consistency.
Mix with sugar in a ratio of 10 parts sugar to 1 part ground vanilla.
Store, use when desired.
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