I found this recipe on a message board somewhere, and I remember being so happy when I found this! I was paying $10 per bottle for the extracts I found, and I couldn’t help but feel like I was being ripped off! It was only a 2 oz bottle, and since I did alot of baking, it didn’t last long.
Vegetable glycerin is an good extractive used in alot of herbal preparations. It won’t make your extract as dark as alcohol would, but it does a good job of pulling out the vanilla flavor. I tried this with other things, like mint leaves and citrus zest. It worked well with the mint, but I didn’t like it so much for the zest. It’s best to use the zest straight from the fruit right to the food.
Sugar free vanilla extract
2 vanilla beans
12 oz glycerin
4 oz warm water
Slit vanilla beans down the middle, and scrape down seeds. Place both in glycerin and warm water. (softens pod)
Place in dark jar or light jar in dark place. Let sit for a month or so. Shake often.
*You can reuse your vanilla pods and add more glycerin and water when you get low.
I found this recipe on a message board somewhere, and I remember being so happy when I found this! I was paying $10 per bottle for the extracts I found, and I couldn’t help but feel like I was being ripped off! It was only a 2 oz bottle, and since I did alot of baking, it didn’t last long.
Vegetable glycerin is an good extractive used in alot of herbal preparations. It won’t make your extract as dark as alcohol would, but it does a good job of pulling out the vanilla flavor. I tried this with other things, like mint leaves and citrus zest. It worked well with the mint, but I didn’t like it so much for the zest. It’s best to use the zest straight from the fruit right to the food.
*You can reuse your vanilla pods and add more glycerin and water when you get low.