How to make 3 easy Homemade Extracts, (vanilla extract, lemon extract, and orange extract)
Homemade extracts are easy to make, add more flavor to baked goods, and cost less. However, good-quality extracts are hard to find when you want to make your favorite holiday cookies, such as our Bonbon Amidon (Tapioca Cookies) or our best Cranberry Upside Down Cake.
Is it not too late to get ready for the holidays? These easy extract recipes are essential to cooking and baking. Although extracts can be very expensive, many types can be prepared right at home. There should not be any reason to use imitation extracts when you can make your own with these kitchen hacks. Pure extracts should have flavors, contain no corn syrup, and contain no water.
This article will help you make 3 of the most used extracts in baking and cooking. You only need to free up some time from your busy schedule to make them. And trust me, they do not take long and are very cost-effective. If you are frugal like me, this will help you make the best Orange Cake or Grapefruit Cake and impress your family and friends throughout the year.
In the Caribbean and more so in Haiti, vanilla and almond extracts are widely used in baking. Below are the recipes, tips, and secrets for three homemade extracts. They are vanilla extract, orange extract, and lemon extract.
Let’s review the most common extract, vanilla.
How to Make Vanilla Extract at Home
Vanilla Extract is the most widely used extract in the kitchen. Homemade Vanilla Extract is similar to store-bought vanilla extract but without any extra add-ons. When making a cost comparison, it is cheaper and reasonably efficient. In my opinion, a good vodka brand is required if you want satisfactory results.
Understanding the grading for vanilla beans
There are two grades of vanilla beans commonly used in cooking and baking—grade A Prime Gourmet and Grade B Extract.
Grade A Prime Gourmet Vanilla Bean is about 30% moisture, a high-quality bean, more expensive, and versatile. This type of vanilla bean is best for making vanilla bean paste, vanilla sugar, or any other way you want to use the caviar of the bean. The tiny grains inside the pods are called caviar. The bean is softer and very dark in color.
Grade B Extract Vanilla Bean has about 20% moisture and is better for making vanilla extract. Because it contains less water, it is difficult to scrape the caviar from the beans. The beans are dark in color but not as dark as Grade A Prime Gourmet.
Whether you use Grade A or Grade B is a matter of preference. I have used either and prefer Grade A. The extract’s color is darker, and the flavor is more intense.
The origination of the beans also matters, but it is also a matter of preference. I prefer vanilla beans from Madagascar as I find them more fragrant, creamy, and flavorful than the ones from Tahiti, which have a floral and fruity taste. But again, it is a question of choice and how much money you are willing to spend. The best thing to do is shop around for the best beans at a reasonable price.
Homemade vanilla extract
Making your vanilla extract is easy. You will need the following ingredients:
- Vanilla Beans (Grade A Prime Gourmet or Grade A Extract) (whole, sliced in half)
- Unflavored vodka – an inexpensive brand of Vodka (usually 35 to 40% alcohol). Remember that the proof is double that number)
- 1 – 8 ounce bottle with a secure cap.
Tips and Notes for making vanilla extract
- Depending on the bottle size, the number of beans will be less or more, and the alcohol quantity will be the same.
- It is recommended to shake the bottle once a day for about a month.
- It is necessary to store the bottle in a dark place while the beans need time to release their flavor.
- The extraction process usually takes 6 – 8 weeks. After that period, the vanilla extract is ready for use. You can choose to remove the beans. I leave the beans and make sure they are always submerged in alcohol by adding more vodka.
- There are several online stores that sell vanilla beans much cheaper than regular stores. Always do your homework.
- If you are an avid baker, having homemade recipes is a plus in the kitchen. Pure flavor is key.
- A huge bottle of vanilla extract will last you several months, which is money well spent. So make enough to last you the entire year.
- Vanilla extract lasts longer when stored away from light. So always keep it in a dark corner in your pantry, or use a wine storage box to store the bottle.
- If you are making extracts for gifts, make sure you buy bottles with caps. The bottles must be sterilized and thoroughly dried before adding the ingredients. This is a good holiday gift idea or a perfect hostess gift.
- Before making your homemade extract, do your research, don’t buy the most expensive or cheapest alcohol or vanilla beans or the cheapest, buy what you can afford.
Here’s the recipe for making homemade vanilla extract.
Homemade Vanilla Extract
Equipment
- Bottle for Vanilla Extract
Ingredients
- 1 cup Unflavored Vodka
- 4-6 piece Vanilla Beans/Pods about 4 – 6 beans more if preferred
Instructions
- Sterilize the bottle and well dry before use
- Add the beans to the bottle and fill up with the vodka
- Store in a dark place for 6 – 8 weeks. Shake once a day for a month if possible.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
How to Make Orange Extract at Home
Homemade Orange Extract is another homemade extract recipe that I find very beneficial and, again, cost-effective. The recipe is called Homemade Orange Extract, but it is not made with “navel or Florida oranges” but preferably a family of oranges called Minneola.
What are Minneola Oranges?
The knob-like formation at the stem end quickly identifies minneolas. This fruit tends to grow large and displays a deep red-orange exterior color. It has a delicious tart-sweet flavor.
Minneolas have a smooth to slightly pebbled texture, peel very quickly, and have few seeds. In my opinion, they are the perfect citrus for homemade orange extract. Because they are a cross between mandarin and grapefruit, their taste is well-balanced.
Minneolas have a very pronounced and defined sweet citrus taste. Because of this, it is also a better-performing ingredient in the homemade extract than a regular orange.
When fully extracted, the extract has a beautiful bright orange color. Its taste is terrific, and it adds plenty of flavors to baked goods—my favorite being my recipe for Orange Cake.
How to make orange extract
The following ingredients are needed to make the orange extract.
- Regular Oranges 1 – 2 or Minneolas Orange 1 – 2 depending on the size.
- Unflavored vodka – an inexpensive brand of Vodka (usually 35 to 40% alcohol) Remember that the proof is double that number)
- 1 – 8 oz bottle with a secured cap
Tips and Notes to make orange extract:
- Depending on the size of your bottle, you may use more regular oranges or minneola oranges and more vodka.
- It is necessary to store the bottle in a dark place while the orange peels need time to release their flavor.
- The extraction process usually takes between 6 – 8 weeks. After that period, the orange extract is ready for use.
- Always make sure that the peels are submerged in alcohol by adding more vodka.
- You don’t necessarily have to use Minneola oranges. Whatever type of oranges you can afford, go for it.
- Make sure you use a bottle with a secured cap.
- The bottles must be sterilized and thoroughly dried before adding the ingredients.
- This is a good gift idea during the holiday or a perfect hostess gift.
Homemade Orange Extract
Equipment
- Bottle for Orange Extract
Ingredients
- 1 cup unflavored Vodka
- 1 – 2 Minneolas peeled and cut into small pieces to fit in bottle
Instructions
- With a paring knife or vegetable peeler, carefully peel off the skin (and not the white part of the fruits – very bitter) of the Minneolas. Cut to fit inside the bottle. Insert Minneolas peels into the bottle add the vodka and store in a dark place for extraction process – 6 to 8 weeks.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
How to Make Lemon Extract at Home
Homemade lemon extract adds tons of flavors to baked goods, especially lemon cake, which is a favorite of mine.
There are many types of lemons. The most common types are Meyer Lemons (always labeled) and Lisbon Lemons (not labeled ), which are commonly found in local markets. The Eureka Lemon is another type found in local markets and is also not labeled.
Lisbon and Eureka are typical and have similar taste and acidity profiles. The difference is the skin. Eureka lemons have a rougher texture and thicker skin, making them a better choice for zest, especially if you enjoy making a good cheesecake.
Meyer lemons are not actual lemons; they are hybrids. Compared to real lemons, they have a slightly sweet taste. They tend to be smaller in size and are not a good substitution for real lemons.
How to make Lemon Extract
The following ingredients are needed.
- 1 – 2 lemons, skin removed and cut into smaller strips
- Unflavored vodka – an inexpensive brand of Vodka (usually 35 to 40% alcohol) Remember that the proof is double that number)
- 1 – 8 oz bottle with a secured cap
Tips and Notes for making lemon extract
- Depending on the size of your bottle, you may use more lemons and more vodka.
- It is necessary to store the bottle in a dark place while the lemon peels need time to release their flavor.
- The extraction process usually takes between 6 – 8 weeks. After that period, the lemon extract is ready for use.
- Always ensure the peels are submerged in alcohol by adding more vodka.
- Make sure you use a bottle with a secured cap.
- The bottle must be sterilized and thoroughly dried before adding the ingredients.
- This is a good gift idea during the holiday or a perfect hostess gift.
Homemade Lemon Extract
Equipment
- 1 – 8oz Bottle
Ingredients
- 1 – 2 Lemon peeled and skin cut small to fit into the bottle
- 1 cup unflavored vodka
Instructions
- With a paring knife or vegetable peeler, carefully peel off the skin (and not the white part of the lemons. Cut the skin to fit inside the bottle. Insert lemons peels into the bottle and add the vodka. Store in a dark place for extraction process – 6 to 8 weeks.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Final Notes on DIY Delicious: 3 Easy Homemade Extracts (Vanilla, Lemon, Orange)
Homemade extracts are more flavorful and less expensive. If you are planning on baking lots of goodies during the holidays, the best time to make the extracts is late September or early October. This way, the extracts will be ready to flavor your cakes, cookies, muffins, and cheesecake.
Separating Homemade Extracts: A Step-by-Step Guide
Understanding the Challenge:
When making multiple homemade extracts (like vanilla, lemon, and orange), it’s crucial to keep them separate to maintain their distinct flavors. Here’s a simple method to ensure they don’t cross-contaminate:
Equipment Needed:
- Sterilized bottles or jars
- Labeling markers
- Small funnel
Steps:
- Prepare Your Bottles: Make sure your bottles or jars are clean and dry. Label each one clearly with the type of extract it will contain (e.g., “Vanilla Extract,” “Lemon Extract,” “Orange Extract”).
- Funnel Your Extracts: Use the small funnel to pour each extract into its respective labeled bottle carefully. This helps prevent spills and ensures accurate labeling.
- Store Properly: Store your extracts in a cool, dark place. This helps preserve their flavor and potency.
Additional Tips:
- Use Distinct Ingredients: If you’re making multiple extracts simultaneously, use separate tools (e.g., spoons, measuring cups) for each to avoid cross-contamination.
- Label Accurately: Clear and concise labeling is essential for easy identification and use.
- Date Your Extracts: Note the date you made each extract to track its shelf life.
By following these steps, you can effectively separate and store your homemade extracts, ensuring each one retains its unique flavor profile.
My preferred bottles are the swing-top bottles. For the recipes above, I used 8-ounce clean swing-top bottles purchased on Amazon. The box contained a couple of funnels, labels, and a marker.
Next time you are at the supermarket, smile and keep walking when you see the high-priced extracts.
Do you want to save more money? Try these homemade sauces and jams.
- APPLE, RED ONION, AND DRIED CRANBERRY CHUTNEY
- EASY, NO-PECTIN MINI PEPPERS JAM RECIPE
- HOW TO MAKE SPICY TOMATO SAUCE
- HOMEMADE SALTED CARAMEL SAUCE, BOBBY FLAY’S VERSION
- SIMPLE HOMEMADE MARINARA SAUCE RECIPE
- HOW TO MAKE HOMEMADE PINEAPPLE JAM
Originally published on October 4, 2021.
