Okay folks, grabbed some fresh vanilla beans last weekend because I wanted to try something straightforward but classy. Been meaning to do this for ages, honestly. Always liked the idea of pure, natural flavor without the weird aftertaste store-bought stuff sometimes has. Figured I’d document this little project.
Gathering Stuff & Prepping
First things first, hit up the fancy grocery downtown for some decent vodka – nothing top-shelf, just something smooth enough to not taste like paint thinner. Found this Madagascan vanilla bean bundle that looked legit. Got home, rinsed a big glass jar I’d saved from pickles ages ago. Sterilized that sucker with boiling water ’cause hygiene ain’t optional. Dried it real good with a clean towel.
Splitting & Scraping
Laid out three vanilla beans on the cutting board. Took a small paring knife and sliced each bean straight down the middle lengthwise – you gotta press kinda firm but careful not to cut through the whole bean. Flipped the knife around and used the dull side to scrape out all the sticky black seeds inside. Fingers got real messy with this dark, fragrant paste. Smeared it all straight into the jar.
The Soaking Part
Dropped the scraped-out bean pods into the jar too – no wasting here! Poured the entire bottle of vodka over them till everything was submerged. Sealed that jar tight and gave it one heck of a shake. Taped the date on the lid, shoved it into the darkest corner of my pantry shelf where light wouldn’t touch it. Labeled it “Vanilla Project – DO NOT TOUCH” in big letters so nobody gets ideas.
Waiting Game
Patience is key here. Pulled the jar out once a week just to give it a gentle swirl – didn’t open it, just flipped it upside down and back to mix things up without introducing air. Watched the clear vodka slowly, slowly turn amber over weeks. After two months? Took a tiny spoonful and tasted it. Bam! Deep vanilla kick right in the tastebuds. Left it another two weeks for extra richness.
Bottling Up
Finally pulled it out after 10 weeks. Strained the whole thing through a cheesecloth-lined sieve over a bowl to catch all the beans and seeds. Squeezed every last drop of that fragrant liquid gold out. Filled some clean little amber bottles I’d ordered online with funnels – way classier than pickle jars! Left a few beans in one bottle for looks.
Result? This stuff smells incredible – way beyond anything I’ve bought. Used it in some chocolate chip cookies last night? Whole new level. Smooth, potent, no alcohol burn at all. Takes time but man, it’s worth the wait. Totally doing this again.
