Vanilla extract

Homemade from real vanilla pods

Today I have a new basic recipe for vanilla extract for you - homemade from real vanilla. The cookie season is about to start or is your Christmas baking in full swing? A lot of vanilla is usually needed, at least for me. With this vanilla paste, the valuable vanilla pods are not only much more productive, but also do not need to be laboriously scraped out every time ... ♥

Selbstgemachter Vanilleextrakt aus echten Vanilleschoten
Homemade vanilla extract

In any case, I find homemade vanilla extract very practical! To be honest, I always find it a bit annoying to scrape out the vanilla pods. In addition, these are now among the most expensive spices in the world. If you already know my recipes, you will have noticed that I usually use vanilla extract. Since bought vanilla extract (there are only a few really good ones) is simply incredibly expensive, at some point I got the chance to try “do it yourself”. So far I've done this according to the following Vanilla paste recipe made. I really like this vanilla paste.

But now I got the idea with glycerin by a dear blog reader almost by chance. Curiously, I made a few thoughts and after a few days the glycerin (purely vegetable and food-grade) was in my kitchen, which I had previously only known from the field of modeling cakes. Anyway, I had just ordered fresh vanilla pods and off we went. A few minutes later the vanilla extract was already there. In no time at all and uncomplicated. The only catch is that you need a powerful blender and a little patience.

selbstgemachte Vanillepaste aus Vanilleschoten.
What is glycerine actually?

Glycerine (correctly glycerol) is a sugar alcohol and occurs in all natural fats and vegetable oils (chemically bound as fatty acid esters / triglycerides). It also plays a very important role in many metabolic processes in the body. So it's not a chemical club, unhealthy additive or the like. Due to its water-binding properties, it is used particularly frequently in the pharmaceutical, cosmetics and food industries. I use this glycerin.

It offers a great basis for the vanilla extract, because the whole thing can then also be mixed with melted chocolate and the like. That wouldn't work with an alcohol-based extract. Even homemade vanilla sugar cannot be used everywhere. A good example here would be my quick homemade one Nut nougat cream (as a Nutella substitute). The sugar crystals would not dissolve in the cream. The only sensible alternative is here for me ground vanilla.

Selbstgemachter Vanilleextrakt aus Vanilleschoten
Vanilla - the queen of spices

The real bourbon vanilla pod is considered the ultimate here. It comes from Madagascar and is one of the most widely used vanilla pods worldwide. This variety is characterized by a harmonious and uniquely intense aroma.

But I usually use it South Seas vanilla pods from Papua New Guinea. They are arguably one of the most sought-after and most expensive Tahitian vanilla pod types in the world. Compared to bourbon vanilla pods, it is significantly thicker and therefore more productive. It also impresses with its spicy and slightly floral aroma.

Advantages and disadvantages…

A big advantage of this recipe is that you only need two ingredients. It is also easy to prepare, provided you have a good blender. In addition, this vanilla extract is also suitable for the vegan and low-carb diet. The extract is very intense and can be used sparingly.

At my Vanilla paste however, you need significantly more ingredients and the preparation takes a little longer. And the paste is slightly sticky due to the sugar content. But I find the taste a little better on its own. BUT the whole thing is not meant to be eaten straight.

The current version has a very long shelf life. I had bravely prepared the double recipe right away, that was around six months ago. Why do you bravely ask yourself? Because it wouldn't have been a bargain to bang 16 vanilla pods if the experiment had failed. But it worked fine. Now it's your turn ... have fun copying ... ♥

Print

Vanilla extract

  • Prep Time:
    10 mins
  • Total Time:
    10 mins
  • Category:
    Dessert, basic recipe, yeast pastries, cakes, desserts
  • Cuisine:
    American, American, German, French, French, German
 piece

Ingredients

  • 8 large vanilla pods
  • 250 g Glycerine ((food grade)

    )

Instructions

PREPARATION

  1. Clean the preserving jar again very thoroughly or boil or sterilize it.

Vanilla extract

  1. Remove any hard ends from the vanilla pods. Cut into pieces approx. 1 cm long and put in the blender. Chop on high. Push down with a spatula.
  2. Add glycerine. Mix on a high level. Push down with a spatula.
  3. Then mix very finely 2-3 times increasing at the highest level. In between, push a spatula down again and again.
  4. Pour into the prepared glass and let it steep for about 1 week in a dark place. Shake thoroughly every 1-2 days. The dark color takes a few days to appear.
    (If necessary, this can also be sieved, I did not do it.)
  5. Now the vanilla extract is ready and will last in a dark, cool place for many months. (I keep it close at hand in the refrigerator.)

Keywords: Apricot jam, baking, desserts, rich in protein, gifts from the kitchen, basic recipe, homemade, desserts, vanilla, vanilla extract, vanilla paste

 

Print

Vanilla extract | Thermomix recipe

  • Prep Time:
    10 mins
  • Total Time:
    10 mins
  • Category:
    Dessert, basic recipe, yeast pastries, cakes, desserts
  • Cuisine:
    American, American, German, French, French, German
 piece

Ingredients

  • 8 large vanilla pods
  • 250 g Glycerine ((food grade))

Instructions

PREPARATION

  1. Clean the preserving jar again very thoroughly or boil or sterilize it.

Vanilla extract

  1. Remove any hard ends from the vanilla pods. Cut into pieces approx. 1 cm long and place in the mixing bowl. Chop for 6 seconds / speed 8. Slide down with the spatula.
  2. Add glycerine. Chop for 10 seconds / speed 8. Slide down with the spatula.
  3. Then mix finely 2-3 times for about 10 seconds / increasing on level. Push down with the spatula every now and then.
  4. Pour into the prepared glass and let it steep for about 1 week in a dark place. Shake thoroughly every 1-2 days. The dark color takes a few days to appear.
    (If necessary, this can also be sieved, I did not do it.)
  5. Now the vanilla extract is ready and will last in a dark, cool place for many months. (I keep it close at hand in the refrigerator.)

Keywords: Apricot jam, baking, desserts, rich in protein, gifts from the kitchen, basic recipe, homemade, desserts, thermomix, vanilla, vanilla extract, vanilla paste

 

Instagram Banner Cookie und Co

* Affiliate link for Amazon: As an Amazon partner, Cookie and Co earn a small commission on qualified sales, which is used to finance part of the additional costs.

New recipes

Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites

5 thoughts on “Vanilleextrakt”

  1. Hello Sonja,
    2 weeks ago I started this vanilla extract.
    So as a test run first half the amount. I'm excited! Since the consistency is not tough, it can be perfectly distributed in a wide variety of masses.
    Yesterday I made a creamy vanilla ice cream with it - it became very aromatic!
    Thanks for this suggestion.
    LG - Brigitte

  2. I'll have vanilla tomorrow. I will puree some of it with alcohol in a blender, fill it into a tightly closing vessel and heat it in a water bath to about 60 degrees and then proceed as stated in your recipe.
    At the same time, I will make the traditional vanilla essence with alcohol (scrape it out, cut into pieces, soak in alcohol)
    Let's see what gets better.

  3. I made my vanilla extract (1L) in 2017 - also with glycerine and scraped out and halved vanilla pods - and put it in the refrigerator. It still stands there today - dark and strong. It is almost impossible that glycerine will go bad - on the contrary: Glycerine is also used as a preservative, among other things. However, hygienic work is a basic requirement. Nonetheless, I put mine in the fridge - better safe than sorry. At first it was stirred daily and when it was a nice dark color, after a few months, only once briefly before use. A new approach has been in the fridge for a month now. 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

The maximum upload file size: 200 MB. You can upload: image, audio, video, document, spreadsheet, interactive, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

en_USEnglish