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Homemade vanilla extract made it extra yummy - Page 7

post #91 of 121
Quote:
Originally Posted by scp1127

You don't have to make a large quantity. You can make 1 cup. I use 8 beans per cup with Grey Goose vodka. Your results will be reflective of the quality of the ingredients used and the amount of beans used.



Is Grey Goose Vodka a potato vodka? I ask because there are grain vodkas which taste like rubbing alcohol and I've had potato vodka which is very smooth tasting. I just can't remember the brand names! icon_rolleyes.gificon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #92 of 121
Bob, it's a premium grain vodka. I don't drink (migraine trigger), but I bartended at an upscale casino bar once and was privy to all fine spirits and liqueurs. There is such a huge difference in the smell and the taste of vodkas (and all others). People always say it doesn't matter, but, of course, it matters a lot. Just like with drinking it, the quality of the vodka is going to have the most impact on the flavor. I use the 80 proof bottle and the beans from JR Mushrooms on Amazon. The beans actually come from my favorite extract company, Olive Nation. The combination of these two ingredients is consistent between batches. The taste is smooth, incredibly vanilla, but like no vanilla I've ever had. I use all 16 beans in the two cups. Inferior products could not possibly produce this. The taste is like something you would not have imagined existed. I'm heavy handed with vanilla, as with most flavorings in baking. I use the homemade in conjunction with some paste. The paste adds the large amount of seeds (so does the homemade if you shake and use a long spoon) plus its own individual flavor. It takes a great baked good to another level. In the end, the price is equivalent to NM VBP.

I bake with about 40 types of alcohol. In every case, the product features top shelf brands. In my opinion, I would not consider adding an inferior brand to any product. It would be better to leave it out. With so many top shelf brands available as minis, most alcohols can be used for the same price as a bottle of store bought vanilla.

After I split and cut them in half, the seeds come out over time and float in the vodka.

The site I used for my recipe was an FDA site. All sites actually say to use the canning process of sterilization. I just happen to have my hot water set rediculously high, but I should boil them if not for that. I know you want to argue the process, but every site says the same thing. It's not about the beans being sterilized, it's about not letting impurities spoil the extract. For anyone going to the trouble, it would be prudent to follow the cleansing directions since they are so simple. I make sure my spoon is immaculately clean before I put it in the jar every time. This is a 2 c, $40.00 jar. I'm not spoiling it. I am not going to go against all of my research and say that sterilization isn't important. You are only going to get out what you put in.

I don't know about the cork, but no site suggests it. My guess is that the canning jar lid can be cleaner. When I shake it weekly, the vodka does hit the lid.
post #93 of 121
With all this talk of homemade vanilla extract, does anyone make any other types of extracts, like lemon, orange or any other flavor? If so, would you be willing to share your recipe. Thanks.
post #94 of 121
Whatever. I'm not hijacking a thread about homemade vanilla to debate whether touching things with non-sterile hands in a non-sterile environment his actually sterile. I'm out, won't be back, won't know if you reply, scp1127.
post #95 of 121
For anyone who wants to make this stuff, it's not sterility!!! It's not introducing foreign matter that can grow in your vanilla extract. 8th grade chemistry. I didn't make this up. Every site states the same thing.

Edit: I have made this extract twice. I have about 1/2 inch of research papers as my sources. I ultimately was steered to the FDA site by a fellow CC member who had been making it for years. The vodka is $27.00. The beans are $14.00. At $41.00, I don't want contaminated extract and after the investment and waiting four months for this amazing elixer, it would be such a shame to not take the 5 minutes to insure your investment.

I don't care what you ultimately do, but before anyone takes the advice of someone who has never made this and never researched the process at all, please google it and make your decisions on the process by reading the multitude of information on the subject. And please include the FDA information, as I found this to be the most helpful.

I'm sorry she got upset, but to post an improper procedure over and over about something she knew nothing about may have given the wrong information to someone who was just skimming the thread.

Best of luck to all of you who make vanilla extract. It may seem expensive but the stuff in the grocery store is $4.00 for a little bottle. Once you do this once, you will never buy it off the shelf again.
post #96 of 121
Is there any way to make vanilla extract without alcohol? Or this is the only way?
post #97 of 121
I made three jars of vanilla extract when I first read this thread earlier this year. They've been brewing since March 6th, but they still smell more like alcohol (I used SKYY Vodka) than vanilla. I honestly can't remember which recipe I used other than using the Cook's Illustrated recipe for one jar (which uses fewer beans but heats the vodka/beans). I'm pretty sure I have 12 - 14 beans in a pint canning jar filled about 3/4 full of vodka.

My question is how do you know it's done? Anyone think I need to add more beans? Does the homemade extract smell more like alcohol than the store brands?
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #98 of 121
It should smell good by now. I used mine at 4 months and the taste hasn't changed since then. I'm wondering if your beans were small. I thinkmine werw about 8 inches and they were moist, but not plump.

Have you used it? Try it. Mine is very strong smelling of the alcohol, but the vanilla is just as strong. In food, the alcohol flavor is not there, even in vanilla IMBC.

For the non-alcohol version, imagenthatnj had a tip on paste from Gordon Ramsey. On her suggestion, I got his book. I don't publish copyrighted material, but I will share it with you on a pm.
post #99 of 121
Mine is only at 4 days if that and it smells AWESOME! I used 5 beans per 250ml of vodka (I used Status Vodka, which my friend's dad imports, so I thought it'd make a unique Christmas gift for her, cos its made with her brand icon_smile.gif)
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #100 of 121
Tails, I'll bet it already smells like the best vanilla you could imagine. Congrats. No more store bought for you. You will never be able to go back.
post #101 of 121
I've never heard of anyone making their own vanilla extract before, but after reading this I tried it. I used a litre of Smirnoff and madagascan beans I bought on ebay. It's been in a jar for about 4 months now and smells absolutely amazing! I'm going to make a test cake with it next week icon_biggrin.gif
post #102 of 121
Quote:
Originally Posted by scp1127

Tails, I'll bet it already smells like the best vanilla you could imagine. Congrats. No more store bought for you. You will never be able to go back.



That's the thing, with the price of extract being the price it is, I dont ever buy it! This will be my first time using extract vs essence (the fake stuff haha). I'm so looking forward to trying it icon_biggrin.gif then to making vanilla sugar afterwards!
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #103 of 121
Tails, your recipes will be so dfferent with this addition. I couldn't believe the effect.
post #104 of 121
Wee so excited now!! icon_biggrin.gif
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #105 of 121
Thread Starter 
Quote:
Originally Posted by sillywabbitz

I'm so excited to try this. I really want to give homemade vanilla as part of Xmas gifts. I found a few bottle options. Does anyone know if a corked bottle will work for the homemade vanilla extract of if I should only use the screw top kind?



I think it is probably just a personal preference thing. I purchased the twist top caps because that seemed the easiest to use to me.
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