Making the best Vanilla Extract you have ever tasted.
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- čas přidán 17. 11. 2019
- #Vanilla #BestVanilla #Extract #VanillaExtract
Sandi shows how to make homemade vanilla extract and talks about alcohol and non alcoholic versions of vanilla extract.
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@@JesusisKing222 me too! 😂
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I have a huge Wild Turkey bottle full of Mexican vanilla from 1963. You cannot even imagine what 60 year old vanilla smells like. It is incredible! I am truly blessed
Oh wow Linda, amazing!
Does it not get moldy? Just curious
I wonder how they give Mexican vanilla that wonderful, rich flavor?! I finally finished a bottle of vanilla I'd had probably 20 years!
Mexican vanilla, that is.🙄
@@estanford826 Booze kills everything and preserves the extract
I put my beans directly into the bottles of alcohol instead of all the tiny bottles, when it’s ready, I put into 4 oz bottles and label each one and gift them to friends and family, easier to shake a large bottle than all those small ones.
Awesome
Thats a good idea esp for the starter bottle.. use some in the next generation
That's a great idea ❗. Much easier to store as well. Thank you♥️
How many beans per bottle do you use?
I seen someone else do this... And I started my first 2 bottles of vanilla in August... Now to shake and wait❤ I ended up using about 37 per bottle... Not sure if that's too many, but I figured it wouldn't hurt to have too many vs. Not having enough.
The vanilla orchid is native to a specific region of Mexico. When oil was discovered in the area, the jungle was cut down and very few of the vanilla orchids survived. But the real tragedy was the specialized pollinator insect that evolved with this one type of plant was lost as well. It was strong enough to pierce the orchid to pollinate it. It does not occur in any other part of the world. The orchid was successfully transplant to other countries, Tahiti, Madagascar, etc. But they no longer had the specialized pollinating insect and thus must be hand pollinated.
Sad & interesting, thank you
Very interesting. Thanks for that!
While interesting it seems that both were simply on borrowed time, at least one survived.
Humans
Amazing Creation of God to created the perfect pollinator insect for the plant. If they don’t exist simultaneously, the orchid can’t reproduce.
Fun Fact: Some Mexican vanilla that is labeled “Vanilla” is not real vanilla. It is made from the Tonka tree, which is a completely different plant, and is of the pea family. It smells just like vanilla, and tastes close enough to pass, but there’s a noticeable difference if you really pay attention. It illegally began showing up in US markets and restaurants in recent years. The Tonka bean contains Coumarin, which has been banned in the US for consumption since 1954, because it is toxic to the liver in large doses. However, a person would have to eat about 30 beans too be harmed. Still, I would rather have real vanilla. I am so glad to learn how to make homemade vanilla. THANK YOU!
I noticed it doesn't taste the same and I really don't like it and yet I talk to expats who rave about Mexican vanilla extract.
So, get a pint jar, put 5 vanilla beans strips in the jar, fill with vodka, mix it up once in a while. Ready in 18 months. Thank you. Appreciate the video.
5 pieces, but really only 2 and a half vanilla bean pods since all the pieces are half of a full bean pod.
@@kylewolfe_ Actually, 5 pieces is only ONE and a QUARTER pods. She cut each pod into 4 (four) pieces if I am not mistaken.
@Bree Yah You didn't hear her say the different time frames that people decide on for making vanilla? Two months, six months, and how she lets hers sit, at minimum, 18 months...but preferably longer?
@Bree Yah Well, I am glad you made that so obviously clear, AFTER the fact, Bree!
@@debjudisch5548 Nope, refer to 6:10.
Make a delicious creme soda: Take 1T of your vanilla with 2 T of maple syrup and fill glass with sparkling water! Yum
Robin, thank you for the recipe. Yummy
Yes!
Oh gosh, that sounds delicious Robin
Robin: it's that easy? Thanks!
Oh my Robin, that sounds so delicious! I always loved 💞 cream soda growing up!
Thank you for sharing your recipe❣🙆♀️🙋♀️
I think you are generous to share your personal process with us, not just take us through how to do it ourselves. Thank you. I'm so excited to make this for gifts next year.
Yes me too make great gifts. ❤
I gotta try the spiced rum trick.
I've been making my own vanilla extract for 15 years. After joining a vanilla bean co-op I learned that I was actually supposed to be putting 1 oz of vanilla beans to 1 cup of alcohol, for single fold. My vanilla extract is now spectacular compared to what it used to be. I get an oz of the most plump beautiful vanilla beans I've ever seen for $9-$13 per oz. If you want a more pure vanilla extract use everclear diluted properly with distilled water. The longer the vanilla sits the better it is. I have a 15 year old extract that's devine. You never have to take the beans out. I have mother bottles of separate types of beans and bottles of blended beans. The blended (Madagascar, PNG, Syrian, so on and such) in 1 bottle together that are far better than single bean bottles. But it's important to use 1 oz of vanilla beans to 1 cup of alcohol. You can use the caviar from the beans and put the beans back in the extract to continue to extract. Leave the beans whole in the alcohol and pull out as needed. Snip the end off and squeeze the caviar out like toothpaste, but the bean back in the extract. You can also use oak blocks to finish your extract, it tones down the alcohol smell.
Thank you for sharing.
I grow and hand pollinate my own vanilla in Hawaii. I looking for videos on how to sweat my vanilla beans. Not all youtube videos have good information. This year I have about 30 beautiful beans.
What type of alcohol is your go-to ?
Would love to try my hand at some homemade extract soon.
@@eldnah09 I use vodka.
can you expand on the oak blocks? i have two bottles made with dilute everclear aging right now, but it's *awfully* alcohol-y.
I am from Madagascar and I am glad to hear that you make your extract from out vanilla. I work directly with the local vanilla growers in Madagascar and see the hard work that they put in doing this. Thanks for the video.
Amazing Andry. I am sure they are very hard workers.
@@suburbanhomesteaderwy-az You have an (unwarranted) fear of metal, however synthetics should activate a (warranted) fear of plastic.
Hi Andrey, can we have your contact we would like to ask about your vanilla farm
Hi there could you sell me some vanilla pods? How much for 500 pods?
I just love her. She could have been everyone's favorite school teacher. I would love to be her real-life friend and neighbor! I bet she has a dry sense of humor too. More recipies please.
Thank you, You are so kind.
That’s what I was thinking.
i'm with you on that one, L L
Me2
She is lovely.
@@suburbanhomesteaderwy-az That is exactly what I was saying earlier to my husband. You do seem like I friend I would love to be around and listen to your ideas and watch you go into action. I love so much of what you do.....I even laughed when you were practicing in March for your Live Q& A. I wish I had been watching. thank you...I am the other Sandy that makes comments now and then...S.
I have made my own vodka based vanilla for 20 years. I use about a tablespoon for part of the water when I make pie dough. The vodka relaxes the gluten in the pie dough making it easier to roll out, and it flavors the pie crust.
Very interesting
Excellent suggestion!
fantastic tip! thank you for adding it to this great video!
I have been making homemade vanilla for almost 10 years. I started with vodka but in the last two years I've switched to white rum. I love the rum based vanilla better. I gift my vanilla as well. You are absolutely correct about letting it age so long before using! I have only been letting it set about a year but I will let my newest start to keep for 2 year before using to see if it makes it even richer.
I will try the white rum and see how I like it, thank you Renea
@@suburbanhomesteaderwy-az I definitely want to try the spiced rum!
How many vanilla beans would you use if you wanted to make sauce size bottles not canning jars? I'd rather not start in canning jars then transfer to sauce sized jars.
@@katherinebelk8398 how many oz?
@@katherinebelk8398 Use one bean.
The price of the vanilla beans is really not an issue when you consider what they’re charging you in the grocery store for a small 2 ounce bottle of real vanilla extract. The price in the store is outrageous!
Eleanor, the prices are crazy. Hope you had a very Merry Christmas today.
Figured the cost out. By the time i have made 1 gallon, it is about $.60 per ounce.
@@fredbecker607 where do you buy your beans? I just bought from a co op and 6oz of beans was $64. This is my first time making vanilla so not sure how much I can get out of 6oz.
Oh, and SO worth it, taste-wise! I think I will try to find a neighbor or two to go in on this with me to help with the cost of the first round. I'll offer to do the labor! After people taste it, you might even find a few who will want to buy this every time you make some! So fun...trying different liquors and flavors!
I wonder if you can grow vanilla beans and hand pollinate them here in TEXAS??? I am thinking about setting up a greenhouse.
Ive known this lady for 15 seconds... SHE IS AWESOME!! 9:30 in and i'm stunned. This is cool information.
Thank you
I know! Now I'm obsessed with making homemade vanilla extract and I owe it all to this great video. My husband hates DIY videos but loved this one. GREAT JOB!!!
Really cool lady. I’ve never seen this n learned so much! Hand pollination? Who knew
She should sell this!
I want to be related to her too.😭 She’s a gem.
Sometimes it pays to be late to the party! Since it’s almost 2 years from the original posting of this video, I’m very interested in finding out how the vanilla spiced rum extract turned out
Yes! An update would be good! Have you made yours yet? Any suggestions before I embark on my own vanilla extract project? Thanks!
@@skontheroad Joe liked the spiced rum better in the recipes, I liked the regular better
From a drinker to a non-drinker, you might benefit from getting a higher quality rum. Captain Morgan is good but a little harsh, $26/handle. Kirkland Signature (/Costco) rum is basically Captain Morgan but smoother...$14/handle. Do yourself (and Joe) a favor, pick up some KS rum from a Costco.
@@TheRhill3 thank you
I made some out of Captain Morgan’s spiced rum. It’s 3 years old now and tastes great. The Vodka bottle is good too.
Great video! I’ve got a few tricks to add.
One of the tools that distillers use to infuse their spirits more quickly is a jewelry cleaner; those vibrations are meant to shake miniscule dust particles out of metal, and they’re pretty effective at speeding up flavor extraction.
You can also get quicker results with a higher-proof alcohol; look for cask-strength or navy strength in your liquor - that indicates that it hasn’t been diluted with as much water.
Temperature fluctuations can speed up extraction. The same principle that causes pipes to expand and contract with the seasons works within the cell walls of your vanilla pods. If you’ve got a shed or a patio, that’s usually better than storing them in your climate-controlled house.
So everclear is the way to go?
I have a lifetime of vanilla! I put about 15 Vanilla beans cut in half into a gallon of vodka. After a year I started using it by putting some in a smaller jar for the kitchen. Keep the gallon in a dark closet. As I take some out I refill the gallon of vanilla with more vodka. My vanilla is now 2 years old, very very dark. Never let it get low. Always refill as you use it. Lifetime of vanilla! It works!
I refill my jar also and when I sell the jars at the market, I always tell them to do that also.
@@suburbanhomesteaderwy-az may I ask at what point we should stop adding vodka (on average of course)?
I'm so happy that your video came up in my suggestions :). I even went looking at other videos of people making their extract and honestly, yours (and another older man from the UK) seems to be the best ones I've found. Now I'm in search for a good and economical vanilla bean :)
Katy kayy: Brilliant and time-saving idea!!! I think I'll make one like yours for myself, and some more in pint jars like this sweet lady's for gifts in 2 years. Thanks to you both for the fantastic ideas. Much appreciated.
Why don't you just make 2 gallon jars one for yourself & the other for giftgiving. When you want to gift some, pour it into smaller jars at that time. Also, if you want to put it into more traditional bottles, there are loads of companies selling a variety of glass bottles & jars online. I can't come up with any names right now, but Google it & I'm certain Amazon sells some too. I think they sell just about everything!
@@CCisRight some people refresh with new vanilla beans into their perpetual vanilla extract.
Plant History: They originated in Mexico and were pollinated by a bee that is native only to Mexico. When it was brought to Europe by explorers it took botanist a while to figure out the pollination problem of why they couldn't get the orchid to form the seed pod we know as vanilla and how to hand pollinate to produce the pods. They can grow in the tropics everywhere or in greenhouses but its the labor intensive nature of hand pollination of each flower that makes vanilla pods so expensive.
Thank you for all the plant history.
Thank you for the history lesson on the vanilla bean.
@@donnablizzard8508 Merry Christmas Donna
the spanish word is vainilla, which is a diminutive of vaina, which means pod. so most likely a reference to how thin vanilla pods are.
It is an orchid flower, no? Also a helpful remedy for teething babies, just a drip rubbed on gums.(-8
You're just wonderful.
I've seen this video a little over two years ago after going to the store to buy some of this extract for WAY too much money...
Two years went by quickly, (I've waited patiently, as per your instructions), and my 1st batch reached maturity.
We now have our own home made vanilla extract.
Thank you so much.
My mum made this in 1970s. At the same time, she put coffee in some of the jars. It wasn't until 1982 after her death that I discovered her treasure trove.
I wish I could have watched this two years ago!
Thanks Dee, I hope you try some.
Me, too, Dee!
Me too, because now I have this giant urge for cooking and this would come in handy
There's a Chinese proverb that says, "The best time to plant a tree is 20 years ago; the second best day is today."
This is the only vanilla I have ever known. My Mother made it, I do; and so does my Son. It's a great tradition to pass on.
Thank you Mike. I learned many years ago adn we have just loved making vanilla.
If you let it sit for 2 years, how much longer cannot sit? That's a lot of vanilla
@@starlightflores I think if you keep it out of sunlight & heat, your bottles have no expiration date. It might continue to get stronger, do you might wish to use less than the 1/3 amount after the 2 years have passed. Just taste-test it with a clean spoon before putting it in the recipe.
Made my first vanilla extract back in 2020 after watching your video. My son used it for the first time last year (2022) to make some cookies he was giving to friends. It was great. Thanks so much for sharing. I made some with spiced rum too, but haven't tried it in anything yet.
I joined a vanilla bean co-op last year and my first batch of double-fold vanilla will be ready to try in late winter 2024. Madagascar beans, Mexican-cured, in Bacardi white rum. Since the first batch, I have also started a triple-fold batch of Tahitian beans in Blue Ice vodka, a doublefold tiny batch of Sri Lankan beans in Redemption Bourbon, and a doublefold batch of Mexican beans in Bacardi Superior (white) rum. Single-fold is 1 ounce of beans to 8 oz of alcohol (I go by weight). Multiple folds are stronger, so 2 oz beans/8 oz alcohol is dpuble-fold, and 3 oz beans/8 oz alcohol is triple fold, etc...
I also put my cut off end tips in 6 oz of good, thick balsamic vinegar, and have used the delivery bags to steep some cut ends in sugar.
Some of the folks use spent beans or ends to scent salt (for use in rubs and drink recipes). After your 12-24 months of extraction are done, beans can be transferred to a large jar (half-gallon or larger) with fresh liquor (and sometimes fresh beans or trimmings, all varuetues mixed) to make a "mother" jar, which many folks swear is the absolute BEST vanilla, especially those that have mother jars that are several years old. You can also cut the wait time a LOT by making vanilla bean paste instead of making extract.
There are also groups that specialize in making other sorts of homemade extracts (almond, cinnamon, chocolate, etc...). It is an enjoyable hobby, and makes great gifts for your friends and family who are bakers.
Don't know how this came up in my recommended videos but I'm so glad it did. I'm a huge fan of instant gratification so this will try my patience but I love how so very easy this is.
It is so easy. I remember the first time I made it, I had a hard time waiting. lol
Me too 😀
LOL Me too. I was thinking I might try stripping the seeds from the pods in 1 jar to see if that sped up the process!!!
Heather Nelson, not sure how this video found its way into my feed either! I’ll just consider it destiny (rather than some complicated algorithm CZcams uses...)
I’m going to gather the ingredients this week- I’ll call it Lockdown Vanilla Extract 🤗
Heather I just thought the same thing! 😋☺️
what people dont realize , that even with the alcohol as a base , when they cook whatever you used it in,it evaporates and just leaves the flavor
So true Ken
Tasty!!! Yummy flavor
This is actually not 100% true. It depends on how hot and how long you cook it. If you are baking with it, normally takes 2.5-3.5 hours to evaporate all of it. High heat on the stove it’ll evaporate quicker
@@ohboy2592 That is very interesting.
Just as an FYI-According to Cook’s Illustrated; this is a myth. Some of it cooks off, but it still retains some of the alcohol.
Thanks for sharing your vanilla making experiences 🤩!
Thank You 2024.
My daughter gave me a few beans for Christmas! ❤
I’m Starting Vanilla Extract as soon as my vanilla beans arrive! I watched a lot of peoples videos on how to make vanilla extract I like how you explain things , to me you explains things better. 👩🏾🦲😘
Thank you so much Mary. The process is so fun, the wait is hard, but the end results are fantastic.
SuburbanHomesteaderWY , I don’t mind the wait, I went years Not having my own homemade vanilla extract, So what a few more won’t make a difference, the only difference ! will be I’ll have a homemade jar of vanilla extract, I’ll make one jar 🏺 of the six month one, one jar 🏺 then I’ll wait 18 months, and then I’ll make the two-year one I’ll let the same time, In six months I’ll have one, because I want to try to six-month one, It makes a jar and that’ll last for quite some time, and then I’ll have the other two jars away for, In the meantime I can experience six months jar 🏺 Can’t miss what you haven’t had. So waiting is not a problem, The problem is not doing that at all! the greatest wait is Not doing it. 😍👩🏾🦲😘😂🤣
I said the same thing.
Lexvon 777 Let the church say Amen! 👩🏾🦲🥰
Thank you so much. I am going to do this. Your advice for cakes cookies and frosting sounds great. I want to taste the two year vanilla extract. What if you were to get hold of those teeny tiny bottles and sell them to us as samples at a price that benefits you?
OMG! Imagine receiving a pint of this as a gift! Makes my heart a-flutter just at the thought of it! If anyone out there needs my address, just let me know! LOL! God bless...
Awesome.
I made my vanilla for the first time last week! I used vodka for most of the bottles I did and one bottle I used spiced Vanilla/Cherry Rum! I wanted to see if there was a taste difference! I know I will be waiting a long time to find out but I have a feeling it will be worth it!! I plan to use that one bottle for very specific cherry desserts! Thank you for your video! I will definitely wait to open mine now! I dated them and taped the box shut!! When I shake them, I shake the entire box! Lol
Love the shake the box....efficient!
@@CBReal1290 It is! So easy to pick the box up, turn it upside down a few ties and sit it down! Lol
Thank you! Very informative. The spiced vanilla rum sounds delicious.
In France, vanilla flavoring comes in sugar packets (sachets de sucre vanillé), so I used to make extract from vanilla beans & alcohol as you do. I used a tall thin jar and left the beans whole (but sliced, as you do). I couldn't buy extract in the store, so I started using mine after just 3 months. As you said, longer is better. I'm hoping this comment will help people to find your video.
John, that is so interesting, thank you.
I found this channel, and started to listen, and I realized, I would completely trust everything this lady has to say. You seem so knowledgable. I love finding channels like this for the other 98% of us, who are not intuitive about figuring anything out. I need tutorials, and I will subscribe.
Thank you so much, I hope you enjoy more videos.
I certainly feel the same way!....she capture my ears & mind when she gave some backstory.💛
I know right?!?! I want to go to her farmers market!!
Hi Sandy, I learned so much from your video. I bought vodka, rum, brandy, and bourbon so I could taste them all. This will be my first time making vanilla extract. I will definitely keep them for two years before I taste them. Thank you and have a blessed day!
It sounds amazing, I would love to taste that. Thanks for sharing.
4:47 "Those are the choices that people make."
From the tone of her voice it is easy to tell that she thinks they a crappy choices. She is probably correct.
People are stupid when it comes to alcohol, former alcoholics just love to point out that they won't use it in cooking. What they don't know, it any heat will cook off the actual alcohol. All that is left is the flavor of the grape(wine) or in this case, the vanilla. Alcohol is the preservative/carrier only.
@@VangoghsDoggo I watched a video that showed them making a wine spice. They cooked it and proved the alcohol didn't cook out so don't be fooled by the alcohol cooks out part. I am sure you could look it up her on CZcams. It's been a while since I watched it.
@@AkSonya1010 For a TABLESPOON of vanilla in a cookie recipe? It's no big DEAL.
@@dea9273 honestly not worth the test, you wouldn’t want to have it in your house or have yourself crave it.
The prices of everything has never went back down..
That was ALWAYS the plan as the baking industry boomed!😑
Yep and still going up today
I have GOT TO TRY THIS!
I love vanilla in everything. Hope I can wait two years! 😅😂🤣
Thank you and God bless you and yours! AMEN 🙏😇🙌🌈🌻
You are an absolute GEM and a wonderful source of valuable information. Thank you for being so generous with your craft and experience, it’s really inspiring! Cheers from Canada 🙌🇨🇦
I love how you present your material and you seem like someone it would be fun to sit down and just hang out with for an afternoon talking about recipes and life. Thanks, now I have to see if I can make some of this!
I appreciate that!
braggarmybrat you can make it! It’s easier than brushing your teeth in the morning. May take just a minute or two longer but it really is easy. If everyone would quit buying the bad stuff and make the good stuff then the world would be a much happier place cause it really makes a big difference in your baked goods.
I’m not sure what makes a bigger difference overall in baked goods, would it be fresh free range eggs from a FARM where they are actually true free range (which includes duck eggs):, fresh WHOLE milk from a local dairy that is not ultrapasturized or whatever they call it when they heat milk up to kill bacteria and it kills all the good stuff to and your left with worthless, tasteless milk, or would it be some good old fashioned butter made with the cream from the above fore mentioned milk from the local dairy, and we can keep going with local milled grains and flour’s etc.
Using these ingredients will take your baked goods up an extremely new level that you didn’t know that you could achieve but all you really need to simply do is change your ingredients back to how all of our grandmothers used to bake and cook and folks will swear you went and got trained at The culinary institute of America baking program, your baked items will be that much better!!!
Have fun but be safe out there everyone!!
@@1982MCI low pasturized non-homonized milk is the way to go. The milk does not lose nutrients. Cream rises to the top. I am lucky we have local dairy that does this.
For sure, enjoyed this video.
I used to make my own Kahlua, and also let it sit and also shook it from time to time. During the year, I collected unique jars, and then bottled it at Christmas and gave to friends for gifts. It was always a big hit. I look forward to seeing your video on making a salve. Years ago, I had long fingernails that gathered a lot of compliments. I had horses then, and used Hoofmaker on their hooves to keep them strong and from cracking. My mother told me some big cosmetic company bought out the Hoof Maker business, and put the creams into tiny half oz. fancy containers, called it nail builder cream and sold for $8 each half oz at the cosmetic booth in big department stores. I could get a quart of the Hoofmaker at my local feed store for about $8 for 32 oz. So I bought a bunch of little jars with screw on lids special order from the pharmacy, used a pastry tube and squirted the pink cream into the jars, and made my own labels "Judith's Secret Formula Nail Builder Cream". Thus I was able to hand out 64 little jars to all my co-workers (public school with teachers, aids, etc) at Christmas one year. I never let on it was horse hoof cream. A few of those ladies were kind of prissy teachers who would have been aghast, but they loved the home made gift and never knew. It was a cheap way for me to play Santa to lots of people. So I'm all in on making this vanilla and look forward to your other videos and ideas. Thanks so much.
Thank you for sharing, that is so interesting. I love your Nail Builder cream idea.
How do you make Kahlua?
I always make good gifts at Christmas. One year I made Kahlua Fudge & I got so many thank yous & compliments on that. I'll have to make it again sometime, I'm sure it would still be a hit!
@@lynnkavanagh7361 Never heard it made as fudge! Sounds divine!
“Hey Judith, I want to thank you so much for that delightful cream. My nails truly have gotten much stronger. They’re almost like horses hooves they’re so strong. Makes me just want to Winnie! 😝snicker, Snicker 🤭😁💅🏼🐎
Can't wait to try this recipe. Thank you Sandy, so appreciate your recipe and your humor!!♥
Thank you Nena
I used your video in August of 2020 to start my own vanilla project. Two quart jars, a half gallon of Sam's Club vodka, and 24 Madagascar vanilla beans. 11 months to go, and I shake 'em up once a month. Love the color.
Wonderful.
You will need a lot more beans. For half a gallon of alcohol, you need 8 oz of beans.
@@RoyalBlue4486I thought so too but in this video only 2.5 pods are used per pint so there’s plenty in it
With my memory, I would probably forget where I put it, lol. I bought a Christmas present for my husband one year, and forgot where I put it. I found it two years later when I went to look for the wrapping paper in the attic 😂. Thanks for sharing such an informative video Sandy. 👍🏻
That is fantastic Lora, I do things like that sometimes. The vanilla would just be better when you found it 4 years later. lol
😂Somewhere in my house there’s a jar of cherry brandy I started to make six years ago. Still has the cherries in... Then the kitchen was broken down to renovate and I lost track of where someone had put it. Still haven’t got the finished kitchen but when I find the jar it’s going to be awesome (I hope)!
@@clarewillison9379 That is awesome.
I love her explanations. It's no-nonsense, yet gives you every detail. Thank you for being so generous and sharing your way of making vanilla extract! I'm also super impressed that you sell it at farmers' markets. Nicely done!
Thank you so much! Have a great Thanksgiving Beth.
@@suburbanhomesteaderwy-az Your video popped up on my feed as a recommendation. The hubby and I make fermented kefir and Vodka lemoncello. What is the 2021 going rate at your Farmer’s Market for one of your jars of vanilla extract? And how did the Spiced Rum vanilla extract taste compared to the Vodka recipe?🙋🏻♀️💜tfs
I never even thought about making vanilla. This sounds incredible!
Looking forward to seeing all the great things you make on your own. Just discovered your channel and love the idea of being independent in whatever you can be.
Thanks so much 😊
When my uncle was in the Air Force, he would send my grand mother different kinds of vanilla beans and Granny would make her vanilla out of moonshine. Came out really well.
Oh my! that was provably powerful. lol
@@suburbanhomesteaderwy-az Found some jars that she had forgotten about. They were about six years old and they were some really kick ass vanilla. My mom was going to throw it out but I saved it, made some great ice cream.
@@Granny1375 "Kick Ass". I haven't heard that expression in decades by now, lol! My husband was a cop in the USAF back in the 70-80s and him and his buds would say that. Love it!
@@765respect Must have come from the Marine I was married to for 27 years. I sure miss him.
Linda Bell-Crandall I Miss my Husband also it’s been 3yrs going on 4 it gets Lonely Sometimes 8-15-2020
Was I the only one who heard "Roll that beautiful bean footage!" when she opened up that vanilla pod?
so funny Sean
👍🏻
Nope, lol I heard it too!😂
😂😂😂😂😂
HeHeHe!
I had no idea about any of this.
Thank you so much.
Yes! Excellent recipe. I gave small bottles to my neighbors and pint jars for family & close friends. Those small gifts have generated a lot of orders. Helps out mucho during these times. Blessed Holidays Everyone! ☮️
I know a lady who keeps adding a tiny bit of alcohol each month as it begins to kinda' shrink. Those vanilla beans can be reused many, many times. Amazing!! 👍🏻👍🏻👍🏻 🥔 🥔
Yes I have done that also.
I have done this for years and it works perfectly! Never ending vanilla!
I wish I'd known they could be reused - mine ran out about 4 years ago and I just never bothered to re-fill....the poor pods are probably dried out to death by now.
You remind me of one of the best professors I ever had. It's comforting watching your videos.
Wow, thank you!
Thank you for making this tutorial. ❤
Thank you 4 sharing!!!❤❤❤❤❤
My first batch is made! I made 4 pints with vodka, 4 pints with spiced rum, and 2 pints with bourbon. I’m going to let them “stew” for 2 years. I’ll also start a new batch every few months for a while so I can accumulate enough to sell. Thanks for this great tutorial!
@@everyday1232 What are you even saying? Seriously. Maybe consider some punctuation...it would help!
@@everyday1232
Hi there💘 Everyday12 would like to know if he/she can use "Crown Mist" (possible whiskey?) as the alcohol ingredient in this recipe.
Yes, you could probably use that whiskey but I think you should go ahead and buy some inexpensive (cheap $8) vodka or spiced rum. 💜
@@debjudisch5548 bite me, it's an alcohol.
My Mom and sister have been making vanilla for years, however despite that, I never knew it takes 18 -24 months to give it it's strong vanilla marination . . . My Mom doesn't bake often so she has a giant vodka bottle of vanilla that she made 5-6 years ago . . . Thank you for sharing, I think I'll make some and gift it to my Baker friends
Thank you
It DOESN’T take 12-18 months. People who say that it takes that long don’t know how to do it right.
If you want to get a strong vanilla extract in 4-6 months, split your beans. It exposes more surface area for extraction and releases the placental tissue inside the bean where the vanillin originates.
Keeping your beans whole just makes it much more difficult for that vanillin to get out. Not only that, but you won’t be extracting the vanilla at its full potential.
Also, she’s using WAY too few beans. The FDA standard is 1oz. of beans per 8oz. of alcohol. 2-4 beans like she’s showing is not enough by a long shot, and you’ll be waiting FOREVER to get a usable extract.
She’s giving people bad information.
@@aromachocolates I don't think she's really giving bad information, just budget friendly information. If you do not use the recommended ounce of alcohol to bean ratio, you have to make it up somewhere. She uses time and a little extra attention mixing her jars to make up for the lack of vanilla beans. I checked out the price on 1 vanilla bean at Walmart, it was $14.30+tax. (Mind you it was organic). I would have to work one hour at my job to buy one vanilla bean. I know, I know you can buy bulk, but I just wanted to see average going cost, and it is crazy expensive.
@@askthehealerofthebroken4516 just go on ebay and buy vanilla I bought 25 for 35 Aud which is about $20 Usd 2 weeks ago and I am waiting for them to arrive
@@askthehealerofthebroken4516 Exactly! I most definitely will invest in 10 jars worth of vodka and/or rum and 25 vanilla beans to make these as future Christmas gifts and/or to use to barter with should the shit hit the fan in our crazy economy situation. I mean, who couldn't use a little vanilla? I'd rather use Sandi's version which uses less beans, has a longer cure time AND is more economical for those that like to save money and have the gift of patience.
I wonder how long these will keep unopened and opened.
THANK YOU, LOVE THE RECIPE ❣️
Yay love this! I have some from years ago but only because it’s precious as well as forgotten about.
I love to hear you talk! You have such a pleasant voice and your instructions are very clear and easy to understand.
Thanks for putting this on CZcams! I may start making this for gifts for family! I have plenty of cooks and bakers in my family.
Thank you so much! Our Family will love it.
@@suburbanhomesteaderwy-az Hi , how long does it last once opened and do you keep it refrigerated ? Thankyou for this great idea . P.S how much do the beans cost when buying in bulk ? Regards .
Boo Cat I’ve never refrigerated mine after I started using it and never had an issue. The way I look at it, alcohol never goes bad and never requires refrigeration so the addition of a couple beans is not gonna change anything. I’ve been making it for ten years or so. The last batch I made was just over 2 years ago and it’s wonderful. I will make a full vodka bottle at a time. Also when you think about it, if you have store bought vanilla extract, you don’t refrigerate it as your using it. You always keep it in the pantry.
Have fun and enjoy!!!
This video is very interesting, thank you!
Thank you for stopping by.
@@suburbanhomesteaderwy-az it _really_ was good. (most people on yt are annoying - you are just SO not ... so thank you for being both charming and informative.)
one point tho: maybe consider substituting parchment (real, not teflon dupe) paper for wax - bc the wax in "wax paper" is a petroleum byproduct and chemically interacts with alcohol
(and glycerin, for that matter)
I re-use jars - and use your idea of small squares to protect from the lids - but silicone-coated paper is safer (for humans), doesn't react with acids or alcohols, and is fully recyclable.
there is "fake" parchment - SO much cheaper, of course - coated with *_Quilon,_* made by Dupont that also makes teflon. as you say, "it's a choice."
p.s. most parchment paper sold in US comes from china. the "if you care" brand is reliable and real silicone AND not from china. there's a canadian manufacturer as well that is very good product and environmental testing (tho the company name is escaping me at this moment)
@@op3129 Thank you. I have started to just use the plastic lids instead of the canning jar lids and wax paper. Thanks for all the info.
@@suburbanhomesteaderwy-az the plastic lids aren't any worse or better (or anything ...) than the canning jar lids: they're (nearly) identical plastic.
the extra layer of whatever (wax or parchment) - definitely creates a MUCH better seal.
(the extra "tightening" aspect against leaks - which becomes obvious for anyone "shaking" making even a vinaigrette)
as you say, it's a "choice" - i.e., what components/materials to object to or care about. I hope you know I don't mean that as snark. I really don't.
I admire how much space and legit information you give to differing agenda in this video: alcohol, glycerin, etc - giving *_ALL_* the info of alternatives.
GOOD TEACHER!
We made this a year ago. It’s been very good. Thanks for the recipe.
Thank you I will be making it this weekend.
"And that's just the way it is folks!" I love this lady, great video!
Thank you Shannon.
This video is awesome! thank you for the lesson, trying this asap!
Wonderful video! Thank you for teaching me this!
Thank you. I am making it today. ❤
Wish I could come to your farmer's market, i would buy some of that vanilla!
Lol, you may find some at a market by you. Thanks for watching. I hope you check out some of my other videos.
@@suburbanhomesteaderwy-az if I was that lucky to find 2 year old vanilla what would be a fair price for a pint? Thanks in Advance
@Janie Dee That's what I would like to know, because there are some shady characters at my market and I don't like getting ripped off, lol.
@@janiedee7388 any answer yet?
Janie Dee I’m wondering that as well.
Thank you, Sandi. That was a very thorough presentation. Can’t wait to try this myself!
Thank you Karen
Wow! I had no idea how easy it is to make! Thank you, so much for sharing your video!
Brilliant!!! Thank you sooo much for sharing your skill!!!
She is just the cutest thing.
I can’t wait until I have the space to store whatever I’d like to make in the future.
Thank you so much Larraine.
Thank you so much for this video. My two-year vanilla extract project started today here in Finland. :)
Best of luck! That is awesome.
Even better with Finnish Vodka!
@@suburbanhomesteaderwy-az My vanilla extract turned 2 years old yesterday! Thanks again! 😊
I love this idea
Thank you so much for the idea and the recipe ! It’s perfect to make it oneself, first because it’s so expensive in shops (and not always good … ) then because there are so much additives in them, you said it … I cannot wait to do it. But to taste it, I’ ll have to be patient 😊 it’s precious like a wine or a Champagne at the end …
Just a note....Anyone already in the liquor store isn't going to be judging you: it's only the people who would never ever for any reason go into a liquor store who will judge you. Thanks for the recipe!
Thank you, Merry Christmas.
And really all they need is a drink.
Nothing truer has ever been said. I know I'm pretty happy when I go into a liquor store. Which is not very frequently. I'm looking for something special. Gonna make this myself. I use vanilla a lot.
@@melissacomer8404 Awesome
Just a note to your note...not everyone is judgemental. I don't drink, but when I have to go in there, some people do put on quite a show to see. But I don't judge...just chuckle a bit! If it actually bothers anyone, most grocery stores sell liquor now.
Love this and can’t wait to try making it for gifts ! What a great idea
Thanks so much Debby.
Thank you,going to try this.💞
I’m going to try this recipe. Looks great. And it’s probably better than anything in the stores.
I’m going to give this a try! I love to know all the ingredients in my food.
Me too. There is so much added to things.
I love how you say things as they are and you put things directly and very simply. I am a big fan!
Thank you.
thank you for sharing the recipe,I'm excited to try it
I bet that tastes amazing! I might try this.
I’ve had a jar of “perpetual vanilla extract” going for a number of years now. I let mine sit for a very long time before I ever used it. I just keep topping it off with vodka & I added some new beans to it once.
Julie, that works so beautifully, I have a jar like that also.
I have a quart jar I've had going for several years. Last year I found a baby food jar of vanilla my aunt had, and she's been gone about 10 years. It smelled and tasted fantastic. I added some to my quart jar. I am going to start another batch soon when I can afford more beans!
Hahahah me too!, until it cracked n a move with unsteady handlers
From now on extra bubbles wrap and I carry my jar of this precious stuff😉
How does that work, Julie B? How often would you top it up, and does it dilute the vanilla strength already there?
@@bexaidacandelaria5128 When moving try marking anything with alcohol as "Large Ceramic Vases - Very Fragile". Marked this way the boxes seem to get through without damage.
she's so adorable. I loved watching this video. going to make this.
Thank you so much.
Thank you for your kindness in sharing a wonderfully simple process.
Thank you for the wonderful recipe and clear instructions
Ok, I will come back next year to see how the rum one tastes :)
Yes, still one more year.
I had no idea it could be this simple. Thank you for making this video!
Glad it was helpful! So easy Connie
Thank you Sandy
That was amazing!!!
You’ve just taught me something valuable!!!!
Omg. Can not quit to freaking try this. Thank you so much.
Loved this information. I just ordered vanilla beans to do this and am very excited now to get it going. Going to try the spiced rum version also! Thanks for a great informative video!
Thank you so much, you are going to love homemade vanilla.
The longer I let my vanilla set, the more “alcoholic” and stronger it becomes. Love it!!
Thanks for sharing. I didn't know that was that easy to make it .thanks again.
I'm ordering vanilla beans and making this ASAP! I just bought a cheaper bottle of pure vanilla extract that was over $5 and I bake a lot so I go through it fairly quickly. The flavor in the store bought stuff is acceptable but honestly, the better vanilla always tastes far better and takes my baked goods to a new level. Thank you!
I tried making vanilla for the first time a few months ago and it was a hit! Crazy how simple it is too❤️
It is so good
You're adorable!! Thank you for sharing your recipe. I'll most definitely be making my own vanilla extract.
That is awesome, thank you.
What good Christmas present to share with friends.
I just mixed mine up today…you are such a delight.