Single-fold vanilla extract is commercial grade extract (eg, good brands like Nielsen-Massey). Commercial-grade single-fold extract is required to use 13 ounces of vanilla beans per gallon of vodka (or whatever kind of alcohol is being used.
Vanilla enhances the flavors of so many foods: smoothies, mocha lattes, homemade whipped cream, eggnog, hot chocolate … the list goes on! You adding a dash here, a drop there, and pretty soon, the bottle is used up! I use it in making many perfumes and colognes!!!
First lets talk about vanilla beans here is a great article on the differences
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Now we can get into the particulars of how to make vanilla extract!
Start by splitting your vanilla bean pods in half along their length. You can do this with scissors
Now stick your sliced beans in a jar.
Condiment and salad dressing jars work great because they tend to be a nice height for vanilla beans and are pretty easy to clean out and reuse.
If your jar is larger than 8 ounces, use more beans and alcohol so that the alcohol will cover the beans. Just remember this ratio: 6 vanilla beans per 8 ounces of alcohol. So if your jar is 12 ounces, use 9 vanilla beans. If it’s 16 ounces, use 12 beans.
Pour your alcohol of choice on top. Make sure it covers the beans! If any are sticking out, you can cut them down to fit better....
Now put a lid on the jar and give it a good shake. Store in a cool, dark spot and give it a shake every week or so.. Vanilla will be ready in about 2 months... IT only gets better the longer it sits..
Make some every other month so you always have some avail and never run out...
It is really not that hard...
You know a good vanilla extract when you unscrew the bottle and inhale. Lower quality extracts just lack the same depth and combination of fruity and earthy notes in their aroma. Nothing beats quality vanilla. But top quality vanilla extracts are expensive. And even many of those are only what’s known as single fold extract.
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