Erma's Homemade Vanilla Extract And Vanilla Bean Paste Recipe

How to make it

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• Open Vodka.
• Place all of the vanilla beans into the bottle.
• Close up bottle.
• Shake.
• Place is a dark cool place, and ignore.
• Shake them when you think about it.
• The longer they set the better it will be.
• ~ ~ ~ ~ ~ ~
• NOTES:
• ALWAYS make the vanilla extract first.
• It softens up the beans, and you still get super great
• tasting Vanilla Bean Paste!!!
• Grade B are dryer, that is why they are called the extract bean,
• the vodka will pull more of the taste out of the beans
• then the A, which is moister, and is better when using
• for cook with, straight.
• ~ ~ ~
• Do NOT ever use Agave Syrup: Research everything first people!!!
• It is higher in calories then sugar, teaspoon per teaspoon.
• Agave is a higher-calorie sweetener than table sugar.
• It contains 21 calories per teaspoon, compared with table
• sugar’s 16 calories per teaspoon.
• The liver breaks down glucose, so taking in too much can
• lead to liver damage.
• Agave contains higher levels of fructose than table sugar
• and most other sweeteners.
• The body releases less insulin in response to fructose.
• This means that blood sugar may remain higher after
• eating agave than other sugars.
• Fructose usually produces worse effects than another type
• of sugar called sucrose, common in table sugar.
• A 2015 study cautions that fructose might promote the
• development of high blood pressure, insulin
• resistance, and other cardiovascular risk factors.
• Agave is not a healthful replacement for table sugar.
• While it is less harmful and more natural, people who are
• closely managing blood glucose should avoid agave.
• The high fructose content can reduce insulin sensitivity
• and may worsen liver health.
• Agave is also a higher-calorie sweetener than table sugar.
• YES! There are also some health benefits to Agave, but
• I think that the negatives out weigh the positives.
• ~ ~ ~
• Mark your bottles, either with a date, or a 1 and a 2, so you
• do not get them mixed up.
• I have the actual dates on a dry erase board that is on the
• freezer door.
• ~ ~ ~
• The way I am listing, how to rotate the creation of vanilla below,
• can be adjusted to your schedule.
• If you do not use the vanilla as fast let it sit, the longer it
• sits the better it is.!!!
• Buy 2 packs of the vanilla beans.
• Each package will make 2 Bottles of vanilla extract, then they
• will make Fresh Vanilla Bean Paste.
• ..Yummy, look all fancy and stuff!!!
• ~ ~ ~ ~ ~ ~
• This is done in a years rotation:
• [If you are not big vanilla extract / bean paste users,
• do this in 6 month intervals instead of 3...
• That will make it a 2 year rotation, of just buy one
• bag of vanilla beans and do it one year at a time.]
• Start one, then 3 months later start the other.
• At the 6 month mark, pour the fresh vanilla out of the first bottle,
• then - having already gone and gotten another cheap bottle
• of vodka - pour that bottle over the beans again and start
• your second bottle of vanilla with those beans.
• 3 months after that, do that with the second bottle also.
• 3 months after that, back to the first bottle again, pour off the
• vanilla.
• Take those beans, cut them open and make vanilla bean paste out of
• them.
• 3 months after that, do the second bottle, and have yet more vanilla
• bean paste.
• ~ ~ ~ ~ ~ ~
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• Homemade Vanilla Bean Paste
• Servings: 2 cups
• Prep Time: 30 mins
• Total Time: 30 mins
• Want to know every good baker's secret weapon?
• It's Vanilla Bean Paste!
• This 3-ingredient Homemade Vanilla Bean Paste is way
• healthier than store bought versions and so
• much more flavorful.
• Ingredients:
• 25 to 30 Vanilla Beans, just the used vanilla beans from the bottle that made the 2 sets of extract.
• 6 tbs Vanilla Extract (I used homemade!)
• 1 2/3 cups Raw Honey/Corn Syrup/Maple Syrup/Agave Nectar
• (or Vegetable Glycerine for a sugar-free version)
• Instructions:
• Place all the ingredients in a food processor and puree
• until smooth (you can chop up the vanilla beans if
• you want to save some time).
• Place a fine mesh strainer over a bowl and pour the mixture inside.
• Press on the vanilla bean "pulp" to get as much liquid out.
• Pour the strained vanilla paste liquid into a jar and seal tightly.
• Place in the fridge, or store in a cool dry place in the pantry
• for up to a year.
• (discard the pulp, or you can place it into a cheese cloth
• bag/square and drop it back into the vanilla extract you
• have already made, to just keep the flavor getting better.
• OF COURSE, as I am sure you know, this is what I do...)