If you don’t want to wait a year for homemade vanilla extract to mature, make homemade vanilla bean paste! It only takes about 5 minutes to make and can be used in place of vanilla extract in just about everything! You only need some whole beans along with a few other ingredients to whip up vanilla paste and it’s so economical to make!👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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You can find the printable recipe along with extra information and tips on The Salted Pepper website: https://thesaltedpepper.com/vanilla-bean-paste/
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20 Comments
Hi Louise, great video. I have an Anova Vacuum Sealer, which I love, that says you can speed up the process of making extracts. Thanks again for your great instruction.
OMG… I'm one who buys vanilla paste from Amazon all the time. This recipe will save me bundles since I love the look of vanilla in what I make. Thank you for the $$-savings!!
I know you said to wait 2 weeks to add it to top ice cream but would it be ok to use right away if I add it right away in my cooked custard and then make ice cream with the custard? Or in my creme brulée?
This doesn't sound as scary as the other recipes I've seen, thank you.
I have vanilla extract from almost 3 years ago still. You can reuse the beans used in the extract for bean paste, the "caviar", vanilla sugar, vanilla powder or even for more extract. To reuse for extract it depends on your container. I currently have a 2 1/2 gallon "pitcher" and a half gallon jar (maybe a gallon).
Louise, do you have a link for Alex recipe? I have Xanthan Gum so I would like that one too if possible.
THANK YOU!!
My blender does not have an extract serting. On a regular blender what setting do you suggest and for how long?
Vanilla extract can be ready for use in 4 months if one is diligent to shake it on the daily or even more. Six months if one is a bit lazy.
HOWEVER, the alcohol flavor will, as in the paste, be a bit strong at first. Aging will allow two things, the vanilla flavor to develop and the alcohol flavor to mellow. Also, if one uses rum instead, it will impart a slightly sweeter flavor. It seems quite popular to use either a coconut or toasted coconut flavored rum – use one that tastes good to you from the start.
I think it is important to note: Use a alcohol but not higher than 50% ABV/100º proof alcohol to prevent mold, fermentation, or burning the vanillin in the bean.
Higher proofs may not be as important with a paste than an extract – but they do tend to have a harsher flavor and are likely take longer to mellow.
Hi Louise.
Is there any substitute for the corn syrup? I use potato vodka when I make vanilla extract so I can use it during Passover, but with the way I follow doing Passover, corn syrup will not work. I know it may crystallize some, but could honey be used instead?
AAAHHHHmazing!!! Thank you so much for this recipe!
good recipe ~ Merry Christmas to you and your family! 🌟
Wow. I never bought the paste because of the cost. I have a bag of bean I can use.
I made a lot of vanilla extract years ago, maybe 5 years, used the biggest booze bottles. I made: vodka, whiskey, rum, spiced rum, and gin. I've forgotten about them sitting in the closet since I'm still using a big container. Time to check it out, it should be delightful. Going to try making the paste. 🎄❤🌹
I've always wanted to make my own vanilla paste! Now I know you can make extract with vegetable glycerine. I wonder if you can make the vanilla paste using glycerine instead of the alcohol? Would you be willing to try that and make a video about it?
You’re putting out very bad information in corn syrup!
Going to make this. Thanks Louise
Big Hugs for this tip. I will be making it, already looking for the beans. Bless you and your husband. ❤❤
Thank you Louise!!! You read my mind 🙌 I have been seeing you use it so often and I’m excited to have the recipe now!!Happy holidays 🎄
I made 5 quarts of vanilla and this week it’s been a year….it goes by fast
What a fabulous recipe! Thank you Louise. Have a Merry Christmas!
I make a vanilla paste without alcohol, and it’s shelf stable for a year or more. The author is Veena Azmanov, look it up! And, just a side note concerning vanilla extract, it only takes a year if you don’t split and cut your beans. If you do, and you shake it weekly, you can have wonderful extract on as little as 4-6 months! Blessings…
Sweet!!