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By January 26, 2017 0 Comments Read More →

How to Make Your Own Vanilla Extract

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So many recipes for extracts are designed to produce amounts which could keep the WI going for months on end, so I’ve reduced the typical quantities here to make this a bit more realistic for the average-sized kitchen and the requirements of a ‘normal’ person. In each case the preserving of the extract in vodka will give it a long shelf life, but it will always keep best when stored in a cool, dark place. A range of these would make a great gift and you can try experimenting, rose-petal, pansy, violet etc. Do remember to keep in darkened glass jars.

VANILLA EXTRACT
Ingredients
  • 1 vanilla pod
  • 50ml vodka (the stronger the better)
Method

1           Cut your pod into 3 pieces – the more you cut it, the better the flavour will seep out – and put it in a glass jar.

2           Pour over the vodka and seal the lid.

3           Shake it every day for the next month – the longer you leave it, the stronger the flavour will be, so leave it to stand for at least 3 months.

4           Once it is ready, pour the liquid through a coffee filter or strain it through cheesecloth into a glass bottle, seal and store in a dark cupboard.

LEMON EXTRACT
Ingredients
  • Zest of ¼ lemon
  • ½ tsp sugar
  • 50ml vodka (the stronger the better)

Zested lemons on wooden chopping board.

Method

1           Zest the lemon finely, making sure you don’t get any pith in with it.

2           Put the zest and the sugar in a jar, add the vodka and seal the lid.

3           Shake the jar every day for 1 month. Again, the longer you leave the contents, the stronger the flavour will be.

4            Strain into a glass bottle and store in a cool, dark place. < pic 2 >

LEMON BALM EXTRACT
Ingredients
  • Handful of lemon balm leaves
  • 50ml vodka (the stronger the better)
Method

1           Tear up the leaves and place them in a jar.

2           Pour over the vodka and leave to stand for at least 1 month, shaking the contents daily for the first month.

3            Strain into a glass bottle and store in a cool, dark place.

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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