Vanilla Extract

Directions

1. 1
   Using a sharp paring knife, split the vanilla beans along their length, keeping a half-inch of the bean intact at the stem end so you have something to hold onto while scraping.
2. 2
   With your knife tip, scrape the caviar-the sticky; fragrant seeds-out of the bean into a clean, odorless glass jar.
3. 3
   Chop the beans coarsely, and add them to the jar as well.
4. 4
   Pour the vodka over the beans, cover tightly, and write the date on the jar.
5. 5
   Shake the jar, then wrap it in brown paper (or tuck into a brown paper bag), and store in a cool, dark place.
6. 6
   Shake the jar daily for a week, checking that the tiny seeds remain submerged in the alcohol before you wrap the jar and put it back on the shelf.
7. 7
   After the first week, continue to shake the jar a couple of times a week for the remainder of the steeping process.
8. 8
   After 8 weeks, your vanilla extract is ready for use.
9. 9
   The beans can remain in the extract for up to about 5 months without deterioration.
10. 10
    However, eventually the solids will need to be filtered out via a small sieve, or else they will begin to dissolve.
11. 11
    Wrapped in brown paper, this extract will keep indefinitely in your pantry.