Vanilla Extract

In case you haven't noticed, I have a mild, yet healthy obsession at the moment with homemade vanilla extract. Not only does it show through on several of my recent blog posts, but my apartment has a very specific designated vanilla resting place where I have several labeled bottles either ready to be used, or in the process of becoming extract.

Could someone please explain to me how something so easy to make costs about $10 for a small bottle at my grocery store? 

Not only is my homemade extract saving me money, but there is such a huge difference in the vanilla flavor quality in my creations now. I like to keep my extract un-strained so that I can see all the little vanilla flecks in everything I make. 

I have been ordering my vanilla beans online. I've used the following sources with good results: Amazon.com and  The Organic Vanilla Bean Company



Homemade Vanilla Extract
From Eating, Etc. 

1 750-ml well-sanitized, dark-colored glass wine bottle
1 wine bottle stopper or clean cork
2c vodka 
8+ good quality vanilla beans, split & snipped in ½” pieces

1) Pour vodka into wine bottle.
2) Place split, snipped vanilla bean pieces in the vodka or rum.
3) Cork & shake well.
4) Let sit for approximately 30 days, shaking the bottle, daily, to distribute the tiny vanilla seeds well for maximum flavor. (This is very forgiveable; even if you don’t shake it that often, it still turns out fine.)
5) After 30 days, begin using.