Homemade vanilla extract is significantly cheaper than purchasing high-quality store-bought options. With the fluctuating prices of vanilla beans, making your own can save you money in the long run, especially if you bake frequently (Bon Appétit).

Many store-bought vanilla extracts contain artificial flavors or are diluted, resulting in a less potent product. By making your own, you control the quality and strength of the flavor, leading to richer and more aromatic results in your recipes (Sally's Baking Addiction).

Vanilla Beans: 4 to 8 whole vanilla beans (depending on desired strength)
Alcohol: 1 cup (8 oz) of vodka (at least 70 proof) or another neutral spirit like bourbon or rum (Bon Appétit, The Pioneer Woman).

A glass jar with a tight-fitting lid (8-ounce size recommended)
A sharp knife or kitchen scissors
A funnel (optional, but helpful for pouring)

Start by splitting the vanilla beans lengthwise with a sharp knife. This helps release the flavorful seeds inside. If the beans are too dry, you can cut them into smaller pieces (Natasha's Kitchen).

Place the split vanilla beans into your glass jar. Pour the vodka over the beans, ensuring they are fully submerged. If you're using a larger jar, adjust the number of beans and the amount of alcohol accordingly—typically, 6 beans per 8 ounces of alcohol is a good ratio (The Pioneer Woman).

Secure the lid on the jar and give it a good shake to mix the ingredients. This step helps to start the extraction process (Sally's Baking Addiction).

Store the jar in a cool, dark place, such as a cabinet. Shake the jar gently once a week. The vanilla extract will begin to darken and develop its flavor over time. For best results, let it sit for at least 2 months, but ideally 6 to 12 months for a richer flavor (Bon Appétit, Sally's Baking Addiction).

As you use the extract, you can top off the jar with more vodka to keep the extraction process going. If the flavor starts to diminish, replace the old beans with fresh ones (Natasha's Kitchen).

There are several varieties of vanilla beans, each offering unique flavors:

Madagascar Vanilla Beans: Known for their creamy and rich flavor, they are the most commonly used (Bon Appétit).
Mexican Vanilla Beans: These have a woodsy flavor with hints of spice, perfect for chocolate desserts (Bon Appétit).
Tahitian Vanilla Beans: They are more aromatic and floral, ideal for recipes where vanilla is a supporting flavor (Bon Appétit).

Grade A: Moist and plump, ideal for making extract.
Grade B: Drier and less visually appealing, but often recommended for extraction due to their lower cost (The Pioneer Woman).

Making your own vanilla extract is a straightforward and rewarding process that enhances your baking while saving you money. With just a few ingredients and a bit of patience, you can create a rich, flavorful extract that will elevate your culinary creations. Start your batch today and enjoy the delightful aroma and taste of homemade vanilla in your recipes for years to come!