Homemade Vanilla Extract Makes Baking Much Cheaper (2024)

FAQs

Is it cheaper to make homemade vanilla extract? ›

Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too. Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert.

Vanilla extract and how important is it for the baking process. The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Everything you have ever heard about homemade vanilla extract is untrue. It's not more intense, deeper in flavor, or less expensive than store-bought vanilla extract. I feel like kind of a jerk for even saying so, but there you go.

It's one of those ingredients where a little goes a long way. Taste-wise, the result of adding too much vanilla extract to a recipe is an overwhelming vanilla/alcohol flavor and a bad aftertaste. If you've just added a little too much, you can counteract it by sweetening the recipe.

Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it's stored in a cool, dry place.

What is the shelf life of my vanilla extract? When stored properly, vanilla extract will keep indefinitely, but using it within five years will allow for best flavor and aroma. Do not refrigerate or freeze, even after opening.

Best for Baking: Nielsen-Massey Pure Vanilla Extract. Best for Using Raw: Singing Dog Pure Vanilla Extract. Best with Beans: Heilala Alcohol-Free Pure Vanilla with Seeds.

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

If you use vanilla regularly in baked goods like cookies and cakes, there's no reason to spring for the fancy stuff, or even the real stuff—artificial extract will do just fine. If you drink a lot of nog or make uncooked ice cream bases or cold desserts like panna cotta, you might consider buying real extract.

Store at room temperature, in a cool, dark place (like the back of a cabinet away from heat sources) for as little as two months, shaking daily for the first week or two. After some time has passed, give the jar a shake once or twice a week, until the alcohol turns a rich brown and smells of fragrant vanilla essence.

Should I strain my homemade vanilla extract? ›

Strain (only if you want to)

At this point, you're almost ready to bake or give your homemade vanilla extract away as a gift. You can strain it to remove any bits of the bean that you don't want floating around in the jar.

My vanilla extract isn't getting dark. Why? Answer #1: Time. If your beans have only been soaking for a few weeks, just give them more time.

The extract will get better with age. Strain out solids prior to using. You can also top off the bottle with more alcohol as you use it, and add more beans whenever you have some leftover. Occasionally you may also want to strain out the old vanilla beans and replace them with fresh beans.

Special Precautions and Warnings

When taken by mouth: Vanilla is LIKELY SAFE when taken by mouth in amounts commonly found in foods. However, some people are allergic to vanilla. It might also cause headache and sleep problems (insomnia), especially for people who manufacture vanilla extract.

The role of vanilla in sweet baked goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. Without it, cookies and cakes tend to taste flat and bland.

If you use vanilla regularly in baked goods like cookies and cakes, there's no reason to spring for the fancy stuff, or even the real stuff—artificial extract will do just fine. If you drink a lot of nog or make uncooked ice cream bases or cold desserts like panna cotta, you might consider buying real extract.

You can replace vanilla extract with almond extract at a 1:1 ratio. That means, replace every 1 tablespoon (15 mL) of vanilla extract in the recipe with 1 tablespoon (15 mL) of almond extract.

​Depending on the brand and store, pure vanilla extract will typically cost $1 to $3 per ounce. Luckily, most recipes only call for one teaspoon or two, so the bottle can be used for a few treats. But is the extra cost of using pure vanilla worth it?

Vanillin is made from eugenol and guaiacol, two cheaper sources that are part of its production process.