Your #1 Online Baking Destination!


Homemade Vanilla Extract Recipe & more Homemade Extracts Recipes!

How to Make Homemade Extracts: Vanilla Extract Recipe & More!

Save Recipe

Easily make Homemade Extracts including my pure vanilla extract recipe & many more!


Hi Bold Bakers!

I love the idea of making DIY versions of ingredients that you thought you could only buy in a store. What I love even more is when the homemade version is just as good, if not better than store bought; that’s exactly what you get with these Homemade Extracts including my vanilla extract recipe. And there’s no doubt about it that there is something very satisfying about making and using them in your baked goods.

Did you know that for Homemade Extracts all you need is Vodka and your flavor and that’s it? So basically you can make any flavor your heart desires, like pure vanilla extract, as long as you have an alcohol or food safe vegetable glycerin substitute.

Do I have to use Alcohol to make extracts?

Yes, most extracts contain alcohol but you can use an alternative method in the recipe below that requires glycerine and water.

But store bought extract aren’t made on Alcohol!

Yes they are, and they usually use very low grade alcohol too.

Can you taste the alcohol?

Nope! No No No. It is used in such small amounts that you can neither taste it nor will it get you drunk. Also remember that during cooking the alcohol will burn off.

What is the difference between pure vanilla extract and Imitation vanilla extract?

Pure vanilla extract uses vanilla pods. Imitation vanilla extract has never seen a vanilla pod in its life. While some people say they can’t taste the difference, I believe that using good quality ingredients is essential to making any great baked goods. There’s no need for a substitute for vanilla extract when you can easily make the real thing and have it for months.

Do I have to use Vanilla Pods to make Vanilla Extract?

Yes, the pod and the seeds have all of the flavor. You can buy Vanilla Pods on Amazon..

How long will Homemade Extracts last?

Indefinitely. Store them in labeled jars and keep them away from heat and out of direct sunlight. Buy the bottles I use on Amazon.

What are the benefits of making Homemade Extracts?

It’s so much cheaper to make your own than use store bought. Also some brands of store bought extracts contain low grade alcohol AND corn syrup. They can be a mixed bag of ingredients which is not what you want.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

When you first make your Homemade Extracts they will look like this, no color and clear.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

After 5 weeks or so they will change color, developed a much stronger flavor, and they will be ready to use in your baking.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Orange Extract can be used in icing, buttercream, custards and batters like cupcakes.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Lemon Extract will make a great addition to cakes, icing, and even frozen desserts like sorbet.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Homemade Mint Extract can be added to whipped cream, frozen desserts like ice cream and sorbets and even on a bowl of fresh fruit for added flavor.

How to make Extracts, How to make Vanilla extract, How to make Orange extract, How to make lemon extract, how to make flavor extracts, homemade flavor extracts, vanilla essence, homemade vanilla essence, How to make Mint extract, DIY extracts, DIY vanilla extract, DIY Vanilla extract, DIY Orange extract, DIY lemon extract, DIY Mint extract, homemade Vanilla extract, homemade Orange extract, homemade lemon extract, homemade Mint extract, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

I am a Pinterest nut and I came across the idea for Homemade Extracts here on  Just Putzing around The Kitchen. She did such a gorgeous job that I even purchased the bottles and labels she used hoping mine would look as good.


Get more of my Bold Baking Basics recipes here:

4.75 from 40 votes
Homemade Vanilla Extract Recipe & more Homemade Extracts Recipes!
How To make Vanilla Extract and many more
Author: Recipe from 'Just Putzing around The Kitchen'
Ingredients
Vanilla Extract
  • 3 whole vanilla beans
  • Vodka (You can also use bourbon)
Mint Extract
  • ½ cup mint leaves
  • Vodka
Orange Extract
  • 1 large navel orange
  • Vodka
  • Lemon Extract
  • 1 large lemon
  • Vodka
Almond Extract
  • 10 raw almonds , chopped (unsalted, untoasted)
Instructions
  1. Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod.
  2. Place cut vanilla beans inside your glass bottle.
  3. Add vodka, filling up to the neck of the bottle.
  4. Seal tightly and store bottle in a cool, dry place.
  5. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  6. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)
  7. To make Mint Extract:
  8. Stuff mint leaves into your glass bottle.
  9. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle.
  10. Add vodka, filling up to the neck of the bottle.
  11. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  12. After 5-6 weeks, you have extract! (I’m not sure if, like vanilla extract, you can just leave the mint leaves inside. Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)
  13. To make Orange Extract:
  14. Peel thin strips of zest from ½ of your orange.
  15. Place zest into your glass bottle.
  16. Add vodka, filling up to the neck of the bottle.
  17. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  18. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)
  19. To make Lemon Extract:
  20. Peel thin strips of zest from your lemon.
  21. Place zest into your glass bottle.
  22. Add vodka, filling up to the neck of the bottle.
  23. Every few days, tilt your bottle upside down to gently mix the liquid inside.
  24. After 5-6 weeks, you have extract!
  25. To make Almond Extract:
  26. Chop your raw, unsalted almonds small enough to fit in your jar.
  27. Place chopped almonds into your jar.
Recipe Notes

Replacing Vodka: just substitute the alcohol called for in any extract recipe with three parts liquid vegetable glycerin and one part water.

You can also replace Vodka with Bourbon.

 

 

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

8 Images
Submit Your Photos
Keenie28
Lorenzo Castelli
Lizzymari
Natt Lia
Randy Immel
Tim Inn
Dina Williams
Dina Williams
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

446 Comments

Write a Comment and Review

  1. Soumya on December 10, 2018 at 11:30 pm

    Can we use this extract while tempering chocolate to add flavour?

    • Gemma Stafford on December 11, 2018 at 10:44 am

      Yes, lovely idea! Enjoy!

  2. Kathy Burton on December 3, 2018 at 9:14 am

    What kind of vanilla beans did u use? So many to pick from.

  3. CAR on December 2, 2018 at 1:16 pm

    Can you put your vanilla bean in the freezer and us for vanilla extract at a later date?

    • Gemma Stafford on December 4, 2018 at 10:25 am

      I dont know about that, i think it is best to use from fresh.

  4. Deja on December 2, 2018 at 11:46 am

    How long do the extract last for before going bad?

    • Gemma Stafford on December 3, 2018 at 4:39 pm

      They will last up to a year 😀

  5. Gwendolyn Phillips on November 27, 2018 at 8:29 am

    Hi Gemma,
    I’m just trying to make chocolate extract and just received my first cocoa nibs. They smell kind of fermented. Is this natural? I ground some and left some whole, poured over with vodka and now the wait.

    • Gemma Stafford on November 27, 2018 at 4:34 pm

      They should have no smell to them at all. Let me know how the extract turns out 🙂

      • Gwendolyn on November 28, 2018 at 6:10 am

        Thanks Gemma. I’m really not sure about this batch at all especially since it’s my first. So far it smells like whiskey. Kind of worried but I have more nibs on the way.

        • Gemma Stafford on December 1, 2018 at 3:56 am

          Hi Gwendolyn,
          You have to trust the system, as my mum would say! I know, it sounds a bit odd, but it works,
          Gemma 🙂

  6. cassi-jo on November 24, 2018 at 6:16 pm

    Gemma: I wanted to take a few moments to thank you yet again for the assistance in making my 1st batches of vanilla extract. The day before yesterday, I finally opened one of the (Oct 27th) jars to use in making vanilla Dutch babies. It was practically perfect – the VANILLA EXTRACT WAS (IS) DIVINE! Wish I had been able to bake a lot more but sadly DH & I are fighting off a horrible cold. His mom was sick first & even tho I’m still keeping my distance from the inpatient physical rehab center, I still got knocked down by it. Myka’s been home for Thanksgiving; she goes back to campus tomorrow. I’d really hoped to send her back w/fresh bread & some cookies, but this cold has zapped all my energy. With her help, I managed to get a spiral honey ham baked w/golden potatoes, field peas, cold-weather crop cabbage, sweet potatoes, buttermilk biscuits & a small homemade peach cobbler. I even managed to throw together hothouse tomatoes, basil, & mozzarella drizzled w/balsamic reduction (balsamic vinegar, honey, & olive oil). The Dutch vanilla babies were a hit for Thanksgiving day breakfast. It was the first recipe where I put the vanilla extract to the test – IT PASSED W/FLYING COLORS!

    • Gemma Stafford on November 25, 2018 at 3:39 am

      Cassie-jo, I told you before, I think, that you have a gift for writing and you should be putting it to good use for you! Haha, I felt as though I was eating that gorgeous food, very well done you, it sounds like a fabulous dinner for Thanksgiving at your house, though I am sure you were not too thankful for that cold. I am really delighted you like the vanilla extract, it really is a magic ingredient.
      I hope as I write this you are feeling better, back in full health and doing all that you do!
      Thank you for making me smile,
      Gemma 🙂

      • cassi-jo on November 25, 2018 at 3:31 pm

        Thank you so much. I have given some thought to using my writing skills again, though to be honest I don’t know what I’d do with them this time around. My brain tends to go in many different directions when I know I would be best served by sorting out a handful of things to do then snipping away at those until I’m left with only a few choices. Any & all suggestions are welcome. Overnight I began feeling worse, I’m sad to say. If I was a betting person, I’d lay odds it’s the flu despite having had the flu vaccine right after it became available. The symptoms are there. If my doc can swing it, I want to pop into the ofc to find out & to take any & all methods to fight it off. Besides, my birthday is in 3 days. I have no plans other than not wanting to be sick on my birthday. I’ll keep thinking of ways to best put this creativity coursing through my veins to work. Thank you again.

        • Gemma Stafford on November 26, 2018 at 3:39 am

          Hi Cassie-jo,
          I am sorry you are not feeling good, have some fresh fruits, oranges/kiwi for a vitamin C boost.
          I bet you would find a creative writing group in your area. That is a way to get focused on a topic, and write something! Go for it, you have it 🙂

          i hope you are well for your birthday too, and wish you happy birthday in advance,
          Gemma 🙂

  7. Africangirl55 on November 24, 2018 at 8:52 am

    Hi Gemma
    I love your videos and have tried a few recipes with success. As we are only two at home now and hubby not as keen on the baked goods as I am, I haven’t tried more. I would like to do some for Home Industry or Flea Market shoppers.
    Your almond extract recipe stopped at no 27 so want to confirm that vodka is also used there.
    I’m also keen to try your pumpkin puree but not sure if the pie/sugar pumpkins are obtainable in South Africa…
    Warm regards and thanks for your wonderful videos and recipes!
    Julia

    • Gemma Stafford on November 25, 2018 at 3:06 am

      Hi there,
      Warm regards to you too. We had a fabulous family holiday to South Africa for Christmas, 2007 I think, amazing! We loved everything about it.
      Thank you for your kind words. Yes, you are right, vodka will be the best match for the almonds. for vanilla you can change that up, dark rum is fabulous, whiskey too, adding a different note than the vodka based ones, for variety.
      For the almonds, make it in a large jar, 1/2 filled with chopped skinned nuts (blanching will loosen the skins, as will lightly roasting on a dry pan) then add the vodka to about 1 inch over the nuts. You can decant into smaller bottles when the flavor is set, and start again, just add some more fresh nuts to the jar.
      This holds true for coffee too, use crushed coffee beans and the same technique.
      For the pumpkin puree, little know fact, butternut squash is often used in commercial production of this puree. It is a close/fine textured flesh, low in water and smooth when finished, that it the answer for you. This type of squash is widely available too.
      I hope all this will be of help to you, thank you foe being in touch,
      Gemma 🙂

  8. Holly on November 24, 2018 at 5:48 am

    I love the vanilla extract. I made some over the summer and been using it since. It goes great with all the sweet goodies I make, plus I know exactly what’s in it. I also put some into smaller 4oz and will be giving them away as Christmas gifts. I like to do homemade gifts 😀

    • Gemma Stafford on November 24, 2018 at 6:15 pm

      Great Holly! I’m thrilled to hear you liked them. Thanks for trying them out.

      Best,
      Gemma.

  9. Kathy on November 23, 2018 at 4:50 pm

    I am anxiously awaiting my vanilla beans so I can make vanilla extract. I have the 2 oz bottles and the vodka. My question is: What is the least amount of vanilla bean can I use in each bottle? It is just so expensive, but I don’t want to defeat the plan of saving money and have the extract too weak.

    • Gemma Stafford on November 24, 2018 at 3:58 am

      Hi Kathy,
      yes, vanilla beans are really expensive, but they give a big bang for your buck, and can be reused too, so waste not a single gram of this wonderful flavor.
      I think the ideal thing for you to do will be to split and chop 4 vanilla pods, add these to 8ozs of vodka in a large jar. You can use bourbon too for an extra kick of flavor, or rum! Then proceed as per the recipe. After 6 weeks strain off into the smaller bottles for storage, the start again, proceed as per the original batch, there will still be a lot of flavor in the beans. You can add an extra one if you wish.
      When that batch is done decant again, then dry the beans and poke them into a jar of granulated sugar, to make a vanilla sugar for all of your baking.
      I hope this is of help, it is great that you appreciate this gorgeous thing,
      Gemma 🙂

      • cassi-jo on November 24, 2018 at 6:48 pm

        Can the initial vanilla beans be used again to make a fresh batch of vanilla extract? The extract I made that I had dated Oct 26/27th (One of the 2 jars anyhow) was opened for this Thanksgiving baking. Can I use the beans over again for a new batch of vanilla extract production?

        You’ve mentioned making coffee extract. Do the beans need to be a specific roast (light, half-city, full-city)? Caffeinated/Decaffeinated? I have a high-end burr grinder; hwr, I can also ‘chop’ a few beans. What is considered okay when using coffee beans for making extract? Is the extraction time about the same as with vanilla beans? Thanks again for all the assistance. I am so proud of the way my vanilla extract has turned out. I wish I had started a jar of orange & lemon already, but as soon as I’m able, I’ll be doing that next. Is there any means to speed up the extract time? What of using those sealing machines that can also marinate sauces & spices into foods? I really want to buy one of them. One of these days I am going to stop thinking about it. I’ll just start saving then buy it. I know I’ll get plenty of use out of one, esp given the amount of baking, not to mention the amount of trial & error sampling of various recipes and seasoning on such a regular basis.

        • Gemma Stafford on November 25, 2018 at 3:51 am

          Hi Cassie-jo,
          I have a vacuum sealer here and I use it for everything! it is really brilliant for both the fridge and the freezer and you do not need a really expensive one, just one for domestic use. Well worth the investment.
          Yes, you can strain one batch into smaller bottles, and start again. I tend to make it in a large bottle, stuffed with vanilla, you can then get at least one more good batch, and by adding a couple of fresh vanilla pods yest another. you will know when it is exhausted. Then remove the pods, dry them off in kitchen paper and poke them into a jar of granulated sugar to get a great flavor for your baking.
          Coffee extract can be made in the same way. Choose a good quality bean, not too fussy about this but you you would normally enjoy. Crush the beans. Again use a larger jar, pack the beans in about 1/2 fill the bottle/jar and proceed. Then when the flavor has developed, strain and start again, just like for the vanilla.
          This works well for almond/hazelnut/cashew etc, you need a bigger jar for the production.
          Tip: Anything which has a natural oil will make a great extract. soft fruits will need to be strained and discarded at the end of one batch.
          I hope this is of help. It is a good question, and will help others too, thank you,
          Gemma 🙂

  10. genevieve rhaburn on November 20, 2018 at 6:43 pm

    Hi Gemma,
    I would like to know how to make pineapple extract, please help.

    • Gemma Stafford on November 21, 2018 at 7:09 am

      Hi Genevieve,
      My simple method of making extracts relies to a great extent on the natural oils found in citrus zest/herbs etc.
      You can make an extract from banana/pineapple etc, but it is a different process. There is a chemical in pineapple called Bromaline, which is not good in some of your baking. It is best then to make the extract from canned fruits, as the chemical has been destroyed in the canning process. You strain and dry the fruit, pack into a large jar, top up with vodka and proceed. You will need to strain out the fruit when the extract is ready.
      I hope this helps, if you are using fresh pineapple you need to know that some foods will not set with bromaline.
      Gemma 🙂

  11. Ryann on November 18, 2018 at 4:08 pm

    I love your website and videos. Do you have any suggestions where to buy vanilla beans?

    Thanks

    • Gemma Stafford on November 20, 2018 at 4:17 am

      Hi Ryann,
      Yes I do, and I was meant to add a link, and then did not add the right one, will correct this today. (https://amzn.to/2To0f9a).
      You can sometimes find reasonable quality and priced vanilla pods in ethnic stores.
      Thank you for being in touch,
      Gemma 🙂

  12. jennifer hanson on November 18, 2018 at 10:39 am

    Can you provide the link for the vanilla beans? The one here doesn’t seem to work.

    • Gemma Stafford on November 20, 2018 at 3:32 am

      Hi Jennifer,
      (https://amzn.to/2To0f9a) here you go. I need to get back to this, it is causing an issue, thank you,
      Gemma 🙂

  13. Amy on November 16, 2018 at 5:58 pm

    Hi Gemma! My Mother in Law and I are making vanilla extract, but we have 8 oz bottles, and are not sure how many vanilla pods we should use to the amount of vodka it will take to fill the bottles.

    • Gemma Stafford on November 16, 2018 at 8:03 pm

      no worries Amy. Maybe use 4-5 vanilla pods. I have a ball jar in my fridge that is 16oz with around 10 pods. Just note that you can keep on topping it up with vodka as it gets low. It will keep yielding you extract for over a year.

      Best,
      Gemma.

  14. Evelyn sharp on November 12, 2018 at 10:29 am

    When using home made extracts in recipe should we use less because they are stronger?

    Bye the way I live your site and recipes and easy to follow directions

    • Gemma Stafford on November 12, 2018 at 8:15 pm

      Hi Evelyn,

      Really glad you like my site. Thanks so much.
      I find you can just use the same amount of these extracts as others. I use my vanilla on a daily bases.

      Best,
      Gemma.

  15. Joel medina on November 12, 2018 at 1:58 am

    How would you make banana extract or strawberry extract?

    • Gemma Stafford on November 12, 2018 at 7:01 pm

      Hi Joel,

      Unfortunately I don’t know how to make those. It’s not possible using my method. Mine is more for spices and herbs. Not for fruit.

      Best,
      Gemma.

  16. adi on November 11, 2018 at 11:25 pm

    Can the extracts be made with onion or garlic?

    • Gemma Stafford on November 12, 2018 at 7:38 pm

      Hi Adi,

      Unfortunately no, you can’t make onion or garlic extract this way. I’m not sure how you would do that.

      Best,
      Gemma.

  17. Serdar on November 9, 2018 at 4:44 pm

    Hi Gemma essence be used for electronic cigarette liquids?

    • Gemma Stafford on November 11, 2018 at 5:27 pm

      Hi,

      Unfortunately that is not the purpose of these extracts. I strongly suggest against it.

      Best,
      Gemma.

  18. April on November 8, 2018 at 3:43 am

    Love these recipes and many others you have done. I chose to try your extracts to make as holiday gifts. I have had the vanilla beans soaking for a little over 2 weeks now and I am a little worried about them. Is it normal for it to get cloudy and the bean seeds to clump together? All jars and lids were washed and sterilized prior to filling and my lemon and orange extracts look fine and are clear but my vanilla is not. I worry they may be growing something that may have been on the bean or something went wrong in the sterilization process. Any guidance is much appreciated and I look foward to baking with these.

    Thank you

    • Gemma Stafford on November 8, 2018 at 5:33 am

      Hi April,
      I am presuming you use alcohol for this?
      I have not known it to become cloudy. I would not worry about the seeds clumping together, that will be fine, but not sure about it being cloudy. Alcohol will generally not allow anything to grow in it, that is what makes it so useful for this recipe. I am confounded, in 40% alcohol, which most will be here in the US there should be no growth of fungus or bacteria. Sorry, that is the best I can say,
      Gemma 🙂

      • April on November 10, 2018 at 2:17 pm

        Thank you Gemma for your reply, I am going to continue with the batch I have started and then start a whole new batch for comparison. I am hoping what I see is just the seeds and the way the alcohol and bean pods are reacting to each other. I will keep you posted if I discover anything else. I used pure organic vodka so I would think as you said it should not allow for growth. Crossing my fingers.

  19. June on November 6, 2018 at 10:52 pm

    Wow! Fabulous thank you so much I will be doing these …I use lots and nothing better then knowing pure ingredients 😘

    • Gemma Stafford on November 7, 2018 at 1:44 am

      That is great June, I am happy to have you here with us,
      Gemma 🙂

  20. Marina Yap on October 26, 2018 at 4:26 pm

    Hi Gemma, I love all your recipes and innovative ideas. Thanks for posting.
    I have been looking for a way to do coffee extract. I love using coffee extract and it can be very expensive to buy. Can you help? I tried making but it did not turn out as what I wanted.
    Thanks very much.

    • Gemma Stafford on October 28, 2018 at 4:22 am

      Hi Marina,
      The process for making a coffee extract is the same as for any extract. The big difference is that you should use a bigger jar, break up the coffee beans and cover with the vodka. Then proceed. Do not grind the beans too small. You can reuse the beans a couple of times or top up with more as the extract forms. Decant into smaller bottles when it is ready.
      Is this what you tried? did you leave it long enough, this should work well for you.
      Gemma 🙂

    • Amparo on November 5, 2018 at 6:04 am

      Hola buenas tardes.
      Los extractos de vainilla y citricos se podrian macerar con ron como sustituto del vodka?
      Muchas gracias

      • Gemma Stafford on November 6, 2018 at 7:37 am

        Hola, sí, eso funcionará muy bien.
        Un ron ligero para los cítricos / limón / menta. Un ron oscuro para la vainilla hace un magnífico extracto. gracias por esta pregunta.
        Hi there, yes, that will work really well.
        A light rum for the citrus/lemon/mint. A dark rum for vanilla makes a gorgeous extract. Thank you for this question.
        Gemma 🙂

  21. cassi-jo on October 25, 2018 at 4:58 pm

    Gemma: My vanilla beans w/NON–VANILLA FLAVORED vodka, have been steeping since Sept 26th. Do you think they’d be okay to use by late November? I’m not sure how much of a Thanksgiving we will have bc we’re not sure yet if my MIL will be able to come home or not. She’s been in the hospital for the last 2-1/2wks & then in an inpatient physical therapy rehab over the last 2 days as they try to get her up and ambulating. Her health went downhill quick, but it’s understandable given her age, her health, & the number of years she worked as a nurse working double shifts most of her 45-some odd years (2nd at a nursing home & 3rd shift in the hospital near where we live). Those concrete floors will get the better of you after so long. She’s walked on them for a lifetime. My MIL loves sweet potatoes so I’m looking up more recipes of how to make them so she can eat them to her heart’s content. MOF, they actually help her health b/c her doctor says she needs all the potassium she can get & sweet potatoes are an excellent source for it. I’m not sure if the vanilla extract will have steeped long enough by then, but hope so. Any pearls of wisdom are welcome. Thank you so much.

    • Gemma Stafford on October 27, 2018 at 5:49 pm

      Hi Cassi,

      So at 5 weeks it is usually flavored and ready to use. It will absolutely have more flavor in November. Maybe you might need a few more vanilla pods in your vodka.

      I’m sure it will be ready and the sweet potatoes will go down a treat for sure. She will be over the moon.

      Best,
      Gemma.

      • cassi-jo on October 27, 2018 at 9:23 pm

        Thank you so much Gemma. I baked all but one of the sweet potatoes we bought. They hadn’t cooked through before DH went to see his mom, but he assured her they’d be ready tomorrow when he came. Her nurse even showed him the microwave where he can reheat them for his mom when he comes back. Would it hurt the extract flavor if I transferred it into another, more ornate but functional glass bottle? We survive on a shoestring budget. I’d like to wash & boil the jars so I can reuse them to make orange, perhaps almond, & a lemon + orange extract flavors. A retired man on Youtube (John Kirkwood) had a video on extracts incl’g the lemon + orange. He said his wife told him that the lemon & orange extract smells like “Christmas Morning.” It’s easy to believe it does. I’d love to get my hands on enough fresh harvested Satsuma oranges to make extract from them. A cousin used to bring some up when she came to visit but these last several years she’s been busy w/her children, husband, & career. Still, I might give her a call & see if she can send me some thru the mail. Fingers (proverbially anyhow) 🤞🤞. Thanks again Gemma. I do appreciate your help.

        • Gemma Stafford on October 28, 2018 at 7:05 am

          Hi Cassie-jo,
          That sounds great, well done you.
          I am a great believer in re-using jars too, I cannot bear to just throw them away. So many good shapes and lids too to seal them with. Yo can easily decant this extract into smaller bottles to gift. If you 1/2 fill a larger jar with the peel/vanilla/coffee etc then you cover to about an inch or two over the food, you can keep an eye on it, if it seems to evaporate you can top it up. Things which contain a natural oil are best for this process.
          The satsumas sound divine! lucky you if oyu can get your hands on some.
          Thank you for being here with us,
          Gemma 🙂

  22. Bryan H Thomas on October 15, 2018 at 8:47 am

    How is peppermint and spearmint extract made

    • Gemma Stafford on October 16, 2018 at 9:27 am

      Hi Bryan,
      The mint one is here too (https://www.biggerbolderbaking.com/homemade-extracts/).
      If you like to make a big amount the use a bigger jar. 1/2 fill with bruised leaves, then cover with the vodka, about an inch above the level of the leaves. Then proceed. After the flavor is extracted you will strain out the leaves, that is the difference with herbs. Use a cheesecloth/coffee filter and bottle in a clean sterile jar.
      I hope this is of help. The same applies to almonds, though that can stay in the jar as it will not spoil,
      Gemma 🙂

  23. Abby on October 7, 2018 at 3:09 pm

    Hello Gemma,
    This is a wonderful recipe, thank you. I have a question about portions of vodka to vanilla beans. How much vodka are you using and how many beans and what is the proof of the vodka?

    Thank you,

    • Gemma Stafford on October 8, 2018 at 2:09 am

      Hi Abby,
      The proof of the vodka is the proof generally found for drinking is about 40% proof in the UK, expressed as 80 proof in the US.
      You do not need anything more than that for extracts. The amount of vodka you use will be determined by the container, and for vanilla the number of pods you have available to you. Cut the pods to fit the jar/bottle, then cover to about 1 inch over the level of the pods, but there is no specific rule.
      Test it after a few days, top up the vodka as you need to. It is about proportions,
      Gemma 🙂

      • Val Okoroma on October 19, 2018 at 3:12 am

        I need banana,coconut ,apple and pineapple flavour tutorial.
        Secondly,i grind my fruits do you think the result will be better ?

        • Gemma Stafford on October 19, 2018 at 3:38 am

          Hi Val,
          It is easy to make extracts with a fruit or a nut which is high in oil. Think about the oil contained in the zest of fruit. That is not to say that you cannot do this with other fruits, but it will be a different process, requiring more fruit, and a larger container. You proceed as per the recipe here, but when the flavor has developed you strain off the extract. Pureeing the fruits will give a different result.
          I hope this helps,
          Gemma 🙂

          • Karen Hobbs on October 22, 2018 at 10:23 am

            so would it be banana peel, apple peel, chunks of coconut or pineapple?

            • Gemma Stafford on October 23, 2018 at 7:32 am

              Hi Karen,
              It would not be peel of banana!
              It can be peel and flesh of apple and pineapple flesh.
              The real issue is the flavors, will they go on to carry in your bakes! I think they would be divine in coctails/mocktails, but I could not see them carrying in a bake!
              I am not sure about this Karen, I am sorry,
              Gemma 🙂



  24. Cheryl L Hunt on October 7, 2018 at 9:16 am

    Hello!! Have you ever made caramel extract? I’m a bariatric patient and this was suggested in a cookie recipe. I can’t wait to try these. Thank you!!

    • Gemma Stafford on October 7, 2018 at 3:10 pm

      Hi Cheryl,

      Great question! So that is something that is more man made than homemade. Usually it is a synthetic flavor. You can buy it online though.

      Best,
      Gemma.

      • Valentine Okoroma on October 19, 2018 at 3:01 am

        I want to make soaps and creme fragrances…pls can teach me and where to buy the ingredients too
        Thanks

        • Gemma Stafford on October 19, 2018 at 3:56 am

          Hi there,
          That is above my pay grade! I think you will need to visit a site dedicated to this process. There are a number of good tutorials online. I tend to focus on things which can be consumed here.
          Sorry, not much help, but there is help available to you,
          Gemma 🙂

  25. chantal on October 5, 2018 at 12:26 am

    hi i was just wondering if you can use the vanilla pods again to make more when finished

    • Gemma Stafford on October 5, 2018 at 1:18 am

      Hi Chantal,
      Yes! that is exactly what you should do, at least one time more, but it depends on the pods, and how many you use in the first instance.
      You can also dry them and store them in granulated/caster sugar to add flavor to this for baking.
      I hope this is of help,
      Gemma 🙂

  26. Belinda Roshetko on October 4, 2018 at 3:50 am

    Hi Gemma. I need help with a more savory extract. I am trying to find a recipe for sweet corn extract. There is a company out there who make it but at $32 for 2oz, well just not in my budget. I would be ever so grateful if you could help. Love your voice and your recipes. Have learned so much by watching your how to’s. Thank you so much for making baking more delicious and simple

    • Gemma Stafford on October 4, 2018 at 6:31 am

      Hi Belinda,
      I think that is a big process. The flavor in corn is very mild, and I think it is too mild for my process.
      There are manufactured corn extracts, and that is still a big process, which is why they are so expensive. I am sorry to say I do not think it will be great!
      The best things for this simple process are ingredients which contain an oil, such as the zest of citrus/herbs/seeds/nuts. The transfer of the flavor then is both easy and strong. I am sorry, not much help here,
      Gemma 🙂

  27. Irene on October 1, 2018 at 3:18 am

    Hi Gemma,
    Thanks for your lovely website and videos. In this recipe, for the almond extract is vodka not to be used? It is not mentioned in your written recipe. Please clarify. Thanks once again

    • Gemma Stafford on October 1, 2018 at 7:45 pm

      Hi Irene,

      Really glad you like my videos. Sorry for the confusion. Yes use vodka for the almond extract also. The exact same as the others.

      Best,
      Gemma.

  28. mikesheryle123 on September 30, 2018 at 9:58 pm

    Gemma,

    You comment store Extracts use low grade alcohol..What would I ask for ?

    Sheryle

    • Gemma Stafford on October 1, 2018 at 1:21 am

      Hi there,
      This is really a matter of brand, some are super refined and expensive, some not so much. So, shop by price, a cheap vodka will do the job very well for you,
      Gemma 🙂

  29. mikesheryle123 on September 30, 2018 at 9:48 pm

    Hi Gemma!

    I am interested in making 8 oz. or 16 oz. Extract… How much Vanilla Bean, Orange, Lemon, Mint would I add ??
    Thank You
    Sheryle

    • Gemma Stafford on October 1, 2018 at 1:25 am

      Hi there,
      My tip for this is to cram the larger airtight container/jar (re-use a jam or mayo jar which has been sterilized) about 1/2 full of the ingredient/vanilla pods/orange rind/chopped almonds etc. Cover with the vodka, about 2 inches over the ingredients, you can top this up if it evaporates. Then you proceed as per the recipe. The less vodka you use for the first edition the stronger will be the extract. You can re-use the vanilla and and oily ingredient a couple of times.
      Try it!
      Gemma 🙂

  30. Mary on September 30, 2018 at 8:55 am

    Hi Gemma, I love your recipes, I would like to ask, this process to make extracts, will this work well with cinnamon and anise?

    • Gemma Stafford on September 30, 2018 at 9:13 pm

      Hi Mary,

      Really glad you like my recipes :). I’m not 100% sure that it would work but I don’t see why not. I defiantly think Anise would work.

      Let me know if you try it,
      Gemma.

      • Maria Taylor on November 12, 2018 at 6:58 am

        Will the anise have to be chopped?

        • Gemma Stafford on November 12, 2018 at 9:09 am

          Hi, no you can use it whole 🙂

  31. Tilly on September 30, 2018 at 7:36 am

    The recipe says 3 vanilla beans but doesn’t specify the amount of vodka. What is the ratio of vodka to beans?

    • Gemma Stafford on September 30, 2018 at 9:25 pm

      these recipes are not strict. For a cup of vodka (8floz) use 3-4 vanilla pods.

      Best,
      Gemma.

  32. Mary on September 29, 2018 at 12:28 pm

    Hi Gemma, I love your recipes, I was wondering, would this process work the same with cinnamon and anise?

    • Gemma Stafford on October 1, 2018 at 12:31 pm

      Hi Mary,
      I think I got to the Anise one, and the cinnamon will work well too.
      Choose good quality Ceylon/Sri Lanka cinnamon sticks, not cassia. Break them down and pack into a jar, like a sterilized jam jar/mayo jar and proceed as per these recipes.
      Fennel seeds for anise extract, 1 inch of seeds to about 3 – 4 inches of vodka in a jar, and proceed.
      I hope this helps,
      Gemma 🙂

  33. Denise on September 29, 2018 at 10:45 am

    Love your recipes & the extracts. Would love some more if you get a chance. Very interested in Anise extract. Can’t find a good one my mom use to send us to the drugstore to get it. Now a days they don’t do that.

    • Gemma Stafford on October 1, 2018 at 12:02 pm

      Hi Denise,
      You are right, I have never seen anise extract. However this is perfectly easy to make. Fennel is also stupidly easy to grow, and once you have one plant the difficulty is keeping it from colonizing you whole garden! be warned 🙂 You can catch the seeds, dry them and use them in your cooking, and you can make fennel/Anise extract with them. You can of course buy the seeds too. Place about 1 inch of the seeds in the bottom of a jar, reuse a jam/mayo jar for this. Cover with the vodka about 3 to 4 inches over the seeds and proceed as per all of the extracts. You can drain this out when the flavor develops, but the seeds will sit happily there for a very long time, they contain an oil.
      I hope this helps, and that you try it,
      Gemma 🙂

  34. Sean on September 27, 2018 at 10:18 pm

    Can you please try and make a peach or nectar version? I am having trouble finding a recipe. I’m not sure if you should use the skin of the fruit or cut it up.

    • Gemma Stafford on September 28, 2018 at 1:17 pm

      Those are tough ones Sean. Those type of flavors would generally be manufactured and man made.

      Gemma.

  35. Gwendolyn Phillips on September 24, 2018 at 4:14 pm

    HI Gemma!
    Thanks for all your lovely information. Currently I have several straits steeping. Today I started almond extract. I used a bulk bought grocery store blanched sliced almond and vodka of course. Is this grade of almond going to work?

    • Gemma Stafford on September 25, 2018 at 2:00 am

      Hi Gwendolyn,
      Yes! I think I would break the almonds down a little more to release the oils, not to a powder, just smash them a little. Use a large jar, fill 1/2 full with the almonds and then cover well with the vodka, about 1 inch above the level of the nuts.
      Good for you Gwendolyn, it is an interesting process and makes great gifts.
      Thank you for being in touch,
      Gemma 🙂

  36. Jaime on September 21, 2018 at 5:53 am

    Does the same process work for making butter extract?

    • Gemma Stafford on September 21, 2018 at 10:04 pm

      Unfortunately no. I’m not sure how to make butter extract.

      Gemma.

  37. Tshimologo on September 15, 2018 at 5:42 am

    Hi Gemma, haven’t talked in a while. Not to disturb you, but please do a recipe for pie. Example . homemade blueberry flavoured pie.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This