Homemade Vanilla Extract
Ingredients: Vanilla beans, High proof alcohol (Vodka, Bourbon, or Rum), Water · 60 min cook time · ~₩30,000
Ingredients
3.5개 Vanilla beans, 1cup High proof alcohol (Vodka, Bourbon, or Rum), 2.5cups Water
Instructions
1. Cut vanilla beans down the middle with a sharp knife to expose the beans inside. You can split them completely or just open them up.
2. For the traditional method, place the cut vanilla beans into a glass bottle. The rule is 2.5 beans per cup of alcohol, but you can use more.
3. Top off the bottle with high-proof alcohol (vodka, bourbon, or rum), ensuring the beans are completely covered to prevent bacterial growth and allow diffusion.
4. For the traditional method, store the bottle and let it infuse for at least a month, up to a year for full flavor. Turn the bottle every couple of days.
5. For the speed hack, place 3.5 large vanilla beans into a one-cup mason jar.
6. Add one cup of vodka into the mason jar, ensuring the beans are fully submerged.
7. Seal the mason jar tightly.
8. Place the sealed mason jar into a pressure cooker (Instant Pot).
9. Add about 2.5 cups of water to the pressure cooker, just enough to cover the trivet, not the jar itself.
10. Seal the pressure cooker and cook on high pressure for 30 to 45 minutes. Do not exceed this time to avoid cloudy extract.
11. After cooking, let the pressure cooker naturally vent. This will take about an hour. Do not manually vent.
12. Carefully remove the hot jar from the pressure cooker. The vanilla extract is now ready to use, though the alcohol smell will mellow out over about a day.
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