Snip the beans lengthwise and in half with clean kitchen scissors.Cut the beans lengthwise with a sharp paring knife and scrape out the seeds, using all of the parts in the alcohol.To prepare the beans, you have 3 choices: It can’t be too strong if you love baking! Step three: Feel free to toss in a few extra for stronger vanilla. Step two:Ĭount out your beans: 6 beans for a quart, 12 for a half-gallon. You don’t want to risk weird stuff growing in your vanilla since it will be sitting at room temperature for perhaps years. Make sure your materials, especially the jar for extraction, are as clean as can be (running it through a dishwasher on hot with heated dry should do it). Oh, yes! You can also put your jars in the sun on warm days to speed up the extraction. □īut which to use? I say go frugal and use as few as possible…If you warm up the vodka you can use as little as 1 bean per 2/3 cup alcohol!!!įrugal and faster. One quart = 4 cups and a half gallon is 8 cups to help you do the math. The ratio of beans to alcohol ranges from 8 vanilla beans (~1 ounce) for each cup of vodka all the way down to 2 beans per cup. little amber glass bottles (if making gifts).very clean wide-mouth quart or half-gallon jars with lids.1-gallon vodka, any inexpensive brand will do (or bourbon, or rum for gluten-free).
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