The flavour will probably deteriorate.Diluting it in water then reducing won't work too well - you'll mostly boil off the water you just added, only reducing the alcohol slightly.And without the alcohol you can't assume it will keep. Making a reduction of a few ml at a time is awkward.You may be able to reduce the one you've got by gentle heating if you want to use it up, but there are several downsides: Or there are recipes to make your own, which could be made closer to the time of use and refrigerated avoiding the need for sugar/alcohol to keep it from spoiling. It will be sweeter than the one you've got. Your best bet is to get hold of alcohol-free-vanilla flavouring. It's normally used in quantities small enough that you wouldn't taste the alcohol, and often cooked for some time (e.g. In fact in the US a minimum alcohol content is required (presumably for preservation). Even if you’re an average baker like me, the homemade stuff pays for itself pretty quickly.Real vanilla extract is made by dissolving the important compounds in alcohol. In the first five years of making my own vanilla, I spent $30 on four high-quality beans, $6 on a single inexpensive bottle of vodka, and approximately $5 for the jar. Prefer the store brand? That’s $11 per 4-ounce bottle, or $110 for five years. If each jar costs $18, that’s $180 over a five-year span. Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. And while she buys pure vanilla extract in bulk from Costco ($50 for a 32-ounce bottle), it’s still one of the most expensive products on her grocery list.Ī bit of simple math reveals that homemade vanilla extract is the more economical choice. Adekoya uses vanilla in virtually every one of her recipes-she probably goes through more vanilla extract in one day than I do in a month. I gifted a tiny vial to Lara Adekoya, founder of boutique baking company Fleurs et Sel. But because I’m only a part-time baker, I wanted to test my DIY vanilla on a real pro. I’ve had my personal jar of homemade vanilla extract for over eight years, and it’s never let me down.
#Vanilla extract alcohol content how to
Here’s how to do it: How to Make Homemade Vanilla Extract
Seriously, DIY vanilla extract is the gift that keeps on giving.
This, combined with the idea that I could produce a never-ending supply of homemade vanilla extract-one suitable for all my baking, cooking, and beverage needs-simply by adding in more vodka (another spoiler: it’s not quite that simple, but the method is still easy), was enough to convince me to give it a go. I quickly learned that making my own vanilla extract would require just a few vanilla beans, some cheap vodka, a glass jar, and a lot of patience. There are a number of ways to reuse spent vanilla pods, like making extract, vanilla salt, or vanilla sugar, that eke out every last molecule of flavor the pricey pods have to offer. Any time a recipe called for more than a scant teaspoon, I’d walk away feeling guilty: Those tiny bottles are expensive, not to mention environmentally wasteful and hit or miss in terms of flavor and quality.Īfter buying some very expensive vanilla beans a few years back (using a discount from my kitchen job), I researched how to get the biggest bang for my buck. At the time I had been going through a lot of store-bought vanilla extract and racking up quite a bill while doing so. Until recently, I wondered if homemade vanilla extract could improve my projects-not to mention save me some money in the long run (spoiler alert: it did and it does).
#Vanilla extract alcohol content professional
As a professional food blogger and recipe tester, I bake quite a lot and drink more flavored coffee beverages than I care to admit.
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