Mmm, fall is in the air, and lots of baking is going to be happening at our house!  I am looking forward to using my own homemade vanilla in all of my cooking and baking.  The first batch I made will be finished in roughly 2 weeks and I can officially 'try' it. 

Since I mentioned making my own vanilla, I've had a few requests for the recipe/method, and my friend Mennobrarian kindly suggested that a tutorial might be in order.  Sooo, bear with me as I add my first real tutorial for making your own vanilla!  And thanks, Mennobrarian, for the suggestion! :)  By the way, a Disclaimer:  I am not accustomed to frequenting the liquor stores, so venturing in for a bottle of vodka to make my vanilla was almost too much for me! No, I'm no prude, but I don't know enough about alcohol to tell one thing from another...so I coaxed my hubby into purchasing it for me.  Maybe next time, huh?

HOMEMADE VANILLA

The players:  vanilla beans (buy them online - much cheaper! My source listed below.); vodka (75-80 proof); 1/2 pint jar with lid; sharp knife.

Step 1:  Count out and sort your vanilla beans.  The recipe I used first called for 4 beans per 8 ounces vodka (1/2 pint jar) but other sources suggest that anything less than 6 or 8 beans per 1/2 pint is only vanilla-flavored alcohol.  I used 6 beans per jar for my first batch and 7 beans per jar for the batch you see here.

Step 2:  Cut the beans in half horizontally.  I also cut off the ends to make it easier later on...but I add the ends to the jar, so don't throw them away!

Step 3:  Cut the halves in half lengthwise.  Set these all aside in a pile.

Step 4:  Using the back edge of your sharp knife, hold it at about a 45 degree angle to the bean pod and scrape the insides of the bean, also known as "caviar".  Put the caviar in a pile at the side of your cutting board or go ahead and put it in your jar.  You'll have to use your fingers to get it all off.

Step 5:  After scraping out all the caviar, chop your bean pods up into small pieces.  Add these to your jar also.

Step 6:  Add 8 oz. vodka to the jar with the pods and caviar.  Put a lid on and shake, shake, shake!

Step 7:  Put this in a dark place to do its thing.  For the first week, you'll need to shake it DAILY.  It's okay to open it up and smell it, too!

After the first week, you will need to shake the jar(s) once every couple or three days, until week 4.  Then just shake occasionally as you remember.  After week 4, you can use some of it and just top off the jar with more vodka.  It will continue to "ripen" as long as the bean pods are in it. 

I plan to finish my first batch in no more than a couple of weeks because I want to try it.  To finish, you will need to strain the vanilla through a couple of layers of cheesecloth into another clean jar with a well fitting lid.  Obviously I haven't gotten to that part yet or I would add pictures!  I'll try to update this tutorial when I get to the straining part. 

Well, that's about it.  To sum it up, you'll need some vanilla beans - I get mine online as I can get 20 or 30 beans for less than I would pay for 2 or 3 in a store here - some vodka, and an 8 oz. jar (or several jars, if you plan to make a bunch).  You need a good sharp knife and the cute cutting board like I used just makes everything more cheerful, but any cutting board will do.  It takes just a little while to make up, and then all you have to do is remember to SHAKE IT! 

*I buy my vanilla beans from The Organic Vanilla Bean Company - I have been VERY pleased with them.  The website is:  organic-vanilla.com.

Enjoy!  And let me know how your vanilla turns out!