Are you required to use alcohol to make vanilla extract at home? What if you don't drink alcohol for diet and/or religious purposes, is there an alternative to still be able to make vanilla extract (or any extract) at home? The answer is yes, and its found in food-grade glycerin.
Starlette is one of our vanilla extract pros that posts regularly on our private Facebook group. She is conducting an at home experiment using glycerin in her extracts instead of traditional alcohols like vodka, rum or bourbon. This post will be updated regularly. Check back often to join us on our journey.
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Post #1 - November 17, 2020
The Vanilla Glycerin Test
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1 ounce of cut Vanilla Beans in 8 ounces of Glycerin. Sous Vide at 120 for 12 hours.
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The results: Warming the glycerin extract brings out not only the color but the fragrance as well.
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I'm am going to let it sit for a few days, do another Sous Vide for 12 more hours and let it sit for a month. I will start taste testing after that.
More results later
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First photo: Extract before warming. Clear and not very fragrant.
Second photo: Extract after 12 hours of warming on 120 degrees.
Third photo: Shows the difference in the 3 after the 1st two warmings.
Clearly a difference.
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Post #2 - January 16, 2021
Hi Everyone! This is an update on extracting with Glycerin. According to the FDA, Vanilla extracted without alcohol is referred to as flavorings. Out of curiosity, I wanted to try glycerin to see if the taste was as good as the extracts with alcohol and to see if the flavors would stay when baked.
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I used Vanilla and Orange Vanilla Flavorings. I started these jars the week of November 14th. I kicked the Vanilla Flavoring off by Sous Vide [warm bath] for 12 hours at 120 degrees, let rest for 12 hours then repeated for a total of 48 warming hours. The Orange Vanilla was not warmed. I tried them plain a few weeks ago and they were sweet and delicious! But would the flavors hold up in baking....
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I made a plain coffee cake using a tablespoon of each flavoring. Although the Vanilla and Orange flavor was there and the cake is very tasty, I think a few more months of extracting will do the vanilla flavoring a world of good. I'm going to re-test the flavor next month to see if it gets stronger. Yum, Yum
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Comments
So many apologies that we abandoned this blog post for a while. Hopefully Starlette has been able to answer some of your questions on our Facebook group (Making Vanilla Extract by VanillaPura).
If anyone is looking for a recipe for alcohol free vanilla extract we have one in our recipe collection. You can find it by entering the following link into your browser:
https://www.vanillapura.com/blogs/extract-recipes/alcohol-free-and-low-carb-homemade-vanilla-extract?pos=2&_sid=c7781b563&ss=r
Hi Kathy, I’m so glad that your Vanilla Extract turned out well! I really hope that you are pleased with how it tastes in your baked goods too.
You could add more glycerin to your original beans but to maximize the flavor of your extract it’s recommended to use new beans. You could use the original beans to make vanilla bean paste, vanilla bean powder, add them to a mother jar or scrape out the seeds and add them to your ice creams, custards etc! You’ll be able to find all of these ideas/recipes by using our ‘search’ function at the top of our website.
Our Facebook group (Making Vanilla Extract by VanillaPura) is full of friendly vanilla enthusiasts who are always ready to answer any other questions that you may have too. Happy Extracting!
I have removed most of the vanilla “syrup” from my batch made with glycerin. Can I add fresh glycerin to the soaked beans or do I need to add fresh beans as well?
It’s so good in yogurt and smoothies, but I haven’t tried it in baking yet.
Hi,
I know this post is about how to make non-alcohol vanilla extract. But I’m curious, how about I Sous Vide 3/4 Glycerin with Vanilla for 12 hours.. Let it cool down, then instead of mixing it with water, can I add 1/4 Vodka to the tincture?
Is it possible and safe? What do you think?
I have just started my Alcohol free Vanilla :) I have used 16oz of food grade glycerin with 5oz of water and 3 oz of Madagascar Vanilla beans. I think I will Sous Vide for the 48hrs, 12 hrs each time, If I am able to I will follow up and post pictures of the final product.
I heard 3 to 1 3 cups of glycerin to 1 part water for extracts I’m just starting on mine glycerin extracts but didn’t know you could heat it up to start the process
I made this 1/10/22 and think I am ready to start using it. I did not do the sous vide method. I used 16 oz vegetable glycerin, 5 oz water and 1.7 oz vanilla beans. My question is do I use it in same proportions in a recipe as alcohol extracts? Also would like to make a vanilla syrup from it for coffee. Any suggestions?
Replying to Scott VanDorne. If you haven’t found the answer yet the following blog recipe addresses why you NEED to add water to the glycerine. https://www.vanillapura.com/blogs/extract-recipes/alcohol-free-and-low-carb-homemade-vanilla-extract
Hello. Is sous vide the only way to make flavoring using glycerin? What is the procedure for making without sous vide. I don’t want to waste beans!
I’ve used glycerin for herbal extractions/infusions for a few years with great results; this might be an even bigger game changer!
If you don’t have a Sous Vide…what do you suggest?
Six months later…
Any news? If it did or didn’t work well it would save the rest of us a lot of time.
Thanks!
Would you share your Coffee Cake recipe please. It looks wonderfully delicious.
I am just starting the vanilla glycerin extract journey and the glycerin is very thick. Can it be diluted with water or is that a bad idea ? Vodka mix ?
This is so good to know! I made some Kahlua with vanilla, coffee, cacao nibs and glycerin – it turned out well, but I was afraid to try vanilla. So happy to hear this!