Es más fuerte y sabroso que el extracto de vainilla. Si tienes prisa, es más rápido de usar que raspar una vaina de vainilla, Y estás usando toda la vaina. ¡No sólo las semillas! Si estás horneando algo dulce y quieres que realmente se destaque el sabor a vainilla, la pasta es una buena opción. Puede durar al menos 2-3 años. Guárdelo en un frasco hermético lejos del calor directo y la luz solar. He leído en varios foros que si lo guardas en el refrigerador, la vainilla puede separarse y no durará tanto, además se puede formar condensación y arruinar tu pasta. Aunque, si vives en un clima húmedo, la vida útil puede acortarse. ¡Así que tú decides cuál funcionará mejor para ti! :)
La pasta de vainilla que encontrarás en las tiendas tiene un alto contenido de jarabe de maíz. Si te parece bien, hay un montón de recetas para elegir. Quería algo un poco más limpio que las versiones compradas en la tienda. Esta receta no lleva jarabe de maíz ni azúcar blanca.
Agréguelo a un delicioso glaseado de queso crema, crema bávara o helado de vainilla casero. ¡Estoy seguro de que notarás la diferencia!
Esta receta rinde aproximadamente 1 y 1/2 tazas de pasta de vainilla.
Ingredientes
- 5 oz de vainas de vainilla grado A. Cualquier origen servirá. (5 onzas pueden contener entre 30 y 40 o incluso 50 frijoles, dependiendo del tamaño del frijol, por lo que saber el peso es muy importante).
- (También puede usar vainas de vainilla que ya hayan sido extraídas. Sáquelas del extracto y colóquelas sobre una toalla de papel o un paño de cocina durante la noche para que se sequen. Luego péselas para usarlas aquí).
- 6 cucharadas de extracto de vainilla pura
- 1 2/3 tazas de néctar de agave crudo orgánico (puedes probar con glicerina vegetal como opción sin azúcar)
Instrucciones:
- Coloque todos los ingredientes en un procesador de alimentos y haga puré hasta que quede suave (puede picar las vainas de vainilla si quiere ahorrar algo de tiempo). Trate de tener una cantidad mínima de "grumos" de vainilla.
- Coloque un colador de malla fina sobre un frasco de vidrio y vierta la mezcla mezclada en el colador. Con una cuchara, presione la pulpa en el colador, de modo que una pasta limpia y filtrada caiga en el frasco.
- Continúe agregando y presionando la pulpa hasta que ya no gotee en el frasco. ¡Tu pasta de vainilla ya está lista para usar! Guarde la pasta en un recipiente hermético en un lugar fresco y oscuro. No guardar en el frigorífico. La vida útil suele ser de 1 año.
Nos encantaría conocer sus usos creativos de la pasta de vainilla. ¡Compártelos con nosotros para que podamos compartirlos con nuestra familia global de VanillaPura!
Visite nuestro completo centro de guías de elaboración de extractos para obtener más consejos esenciales sobre la elaboración de extractos y educación continua.
Comentarios
How long does vanilla bean paste need to be stored before using?
Also can you used Tahitian beans for paste?
When making the vanilla bean paste how many small jars can you get out of 50 vanilla beans?
Could you add vodka to the dried pulp to make a sweet extract?
Hi Sherrie, We do not recommend adding the pulp to your mother jar because you would also be adding the agave.
Happy extracting!
Can you add the PULP from vanilla paste into your mother jar?
Can you use anything else besides agave?
What do I do with the pulp after I strain the bean paste? Thank you
Thanks for Sharing but I have another question can I use the beans that I put in my Vanilla extract or use fresh beans. Thank you so much.
Thank you ladies for sharing this information. I too just want to make a small jelly jar of the v.b. Paste for myself so I would need to know-how many beans to process. If It turns out well, I may make some for friends and nowgwhere do 8 purchase the beans from and what beans do you suggest using? Madagascar? Or something else. Thank you in advance for helping me. 8 have never made paste or extract in my life so I feel now is a good time to start. I moved to Cleemont, Fl. From S.E. Michigan several years back but still don’t know my way around a lot of the areas. I’ll get there though. Barbar.a
S I’m pm psi many good questions. I need an answer how much vanilla paste does this recipe make? Also the “leftovers”….. what an you do with the pulp after straining. I know there is still great flavor in that strainer.
Hello to you both,
Just wish that you would of shown the bean when it was cut. I feel there’s way to much product in the middle of the island & you can’t really see anything to well. The camera is far away I think. Could you please bring the camera closer to you so we can see everything please. My eyes aren’t as young as the used to be.
Thank you,
Maureen
This looks great. I have used the store-bought paste in my ice cream. This recipe looks like it makes a lot. I didn’t want to make too large of a batch if it only lasts 2-3 years. Can I make it with just 2oz of beans and cut down the recipe?
This is great info! Thank for sharing!
Hi Sandy!
Here is a link to our recipe. :) https://www.vanillapura.com/blogs/recipes/vanilla-bean-caramel-blondies?pos=1&_sid=2eaf689a1&ss=r
Can’t find recipe for vanilla bean caramel blondies
The leftover sludge that you baked low & slow in the oven… The final result looks similar to Muscovado sugar…
I started my mother jar 9 months ago it is so amazing. Glad to know of other uses for the beans in my vanilla.
Happy to find this group.
I want to add it to my instant pot cold start yogurt!
I want to add it to my instant pot cold start yogurt!
I am curious as why you would require vanilla extract to make vanilla paste when you are using such a rich source of beans as the main ingredient? What purpose does the extract serve?
Thank you
Can you substitute the agave for raw honey?
Hi Janet, It depends on the individual harvest, but on average, there are 6-8 beans per ounce. I went ahead and added this to the recipe post, so it’s not confusing to others as well. :) Good luck making your vanilla bean paste!
Hi Brandie, I love your question about using your beans from a mother jar to make vanilla bean paste. I’ve never tried it! This would be a great test and a more affordable solution to making vanilla bean paste. Our group would love to hear about your results! You can find the group on FaceBook, “Making Vanilla Extract by Vanillapura”. I have however, used beans from my mother jar to make vanilla bean powder. It’s easy to make and a nice way to use grade B or older beans like those in a mother jar:). Good luck on your Vanilla adventures!
According to Red Mill, “Vanilla sugar is actually a pretty simple one, in that it should theoretically never go “bad.” Neither sugar nor vanilla contains any ingredients that will go rancid or bad, in a traditional sense, so if nothing else creeps into your storage container then you should be safe to eat vanilla sugar forever! However, sugar can harden and vanilla beans can lose their flavor after about two years, so we would advise whipping up a new batch at that point.” In my experience, keep it in an air tight container, and it lasts about 3-6 months. We just use it up too quickly to know if it lasts any longer:). Good luck in your vanilla sugar making!
Hi Laurie, great question! You can use it right away, but I would suggest waiting 2 weeks for best results:)
How many ounces is 30 Madagasgar beans? Looking forward in making Vanilla Bean Paste.
Can you use use vanilla beans from a mother jar of extract or do they need to be fresh beans?
Haw long does it keep?
How long does it have to sit before use?