MOO Alcohol Free Vanilla Extract
Making vanilla extract using vodka is easy and relatively quick. But I am often asked for a way to make extracts, especially vanilla, without using alcohol.
This is a simple and easy non-alcoholic way to MOO vanilla extract.
It is not quick! It takes a minimum of 90 days to extract the vanilla flavour from the beans, so you'll need to be patient, but the wait is worth it.
You will need:
10 vanilla beans - Madagascar are the best for extract making but use what you have or can get
3 cups vegetable glycerin - available from pharmacies, health food shops
1 cup cool water
Large, 1L sterilised jars with plastic lids
Step 1. Using a sharp paring knife, split all the vanilla beans. Drop them into the sterilised jar.
Step 2. Measure out 3 parts glycerine to 1 part water to fill the jar and pour over vanilla beans. If the vanilla beans aren't covered by the glycerine/water mixture make up some more to the ratio 3 parts glycerine: 1 part water and top up the jar.
Step 3. Put the lid on and shake. The mixture will be a little cloudy - that's ok.
Step 4. Place in a cool, dark cupboard for at least 90 days to steep. Every second day, give the jar a good shake - this is important to ensure that all the flavour is extracted from the beans. After 90 days it will be ready to use, but the longer you leave it to steep, the stronger the vanilla flavour will be.
This extract keeps indefinitely on the shelf if kept cool and dark.
This is a simple and easy non-alcoholic way to MOO vanilla extract.
It is not quick! It takes a minimum of 90 days to extract the vanilla flavour from the beans, so you'll need to be patient, but the wait is worth it.
You will need:
10 vanilla beans - Madagascar are the best for extract making but use what you have or can get
3 cups vegetable glycerin - available from pharmacies, health food shops
1 cup cool water
Large, 1L sterilised jars with plastic lids
Step 1. Using a sharp paring knife, split all the vanilla beans. Drop them into the sterilised jar.
Step 2. Measure out 3 parts glycerine to 1 part water to fill the jar and pour over vanilla beans. If the vanilla beans aren't covered by the glycerine/water mixture make up some more to the ratio 3 parts glycerine: 1 part water and top up the jar.
Step 3. Put the lid on and shake. The mixture will be a little cloudy - that's ok.
Step 4. Place in a cool, dark cupboard for at least 90 days to steep. Every second day, give the jar a good shake - this is important to ensure that all the flavour is extracted from the beans. After 90 days it will be ready to use, but the longer you leave it to steep, the stronger the vanilla flavour will be.
This extract keeps indefinitely on the shelf if kept cool and dark.