Sunday, September 4, 2011

Homemade Extracts

Featured Ingredient: Extracts


Several weeks back, I mentioned that I was experimenting with making my own extracts. With the project completed and a success, here are the recipes. It’s really easy to do and takes little more than a lot of patience as you wait several weeks for the flavors to develop. I can already envision the yogurt lemon cake that the lemon extract will come in handy for and the chocolate stout cake that the chocolate extract will make even more chocolaty.

Chocolate Extract

3 tablespoons cocoa nibs

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a fine sieve to remove solids.

Lemon Extract




2 lemons

1/2 cup vodka or white rum

1/4 cup water

With a vegetable peeler, remove peel from lemons being careful to avoid getting too much of the white pith. Add to a jar with vodka or rum and water, and seal tightly. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract to remove solids.

Coffee Extract
















2 tablespoons crushed coffee beans

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a fine sieve to remove solids.

Vanilla Extract

3 vanilla pods

3/4 cup vodka or white rum

1/4 cup water

Split vanilla beans along their length and then slice each in half. Place vanilla beans in a glass jar and pour in alcohol and water. Seal the jar with an airtight fitting lid and let sit for 6 to 8 weeks in a cool, dark place. Shake the jar every few days or so.

Almond extract

3 tablespoons ground skinless, blanched almonds

1/2 cup vodka or white rum

1/4 cup water

Combine ingredients in a jar with a tightly sealed lid. Let sit 6 to 8 weeks in a cool, dark place, shaking every few days or so. Drain extract through a coffee filter to remove solids.

39 comments:

  1. I love the idea of homemade extracts and was so curious as to how these would turn out. Have you baked with or otherwise used any of them yet? Would you suggest storing them in the cupboard or fridge? Thanks!

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  2. Hi Stephanie;

    Yep, I have already used the coffee and chocolate extracts. I'm thinking the chocolate one would be good in yogurt.
    The fridge is probably the best place for these.

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  3. This is great. I never realized how easy it was to make your own extracts. I will totally be trying this!

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  4. Why did you add water to these recipes?

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  5. I thought straight up alcohol might be a little strong and I wanted to add some volume. But next time, I would consider leaving out the H2O and see what transpires.

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    Replies
    1. I use only vodka for my vanilla extract and as a suit it does not need refrigeration. I've had my vanilla bottle for over a year now with no ill effects.

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    2. I make lots of extracts (but you have a few new to me and I can't wait to try them) but never use vodka. They work great! In fact, for vanilla, if you just shove a bunch of split beans in a jar, you can keep adding vodka to it for a long time. It's not a one and done situation.

      Here are my recipes ...

      http://www.preppypinkcrocodile.com/2012/01/tutorial-how-to-make-your-own-extracts.html

      KK

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  6. instead of making coffee extract, i just use ground coffee. but it's nice to know another way :D

    Amanda
    softandstiffpeaks.blogspot.com

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  7. Do you think you could make an orange extract the same way as the lemon extract

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  8. Orange would work very well and something I plan on doing.

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  9. I made some mint extract (info from another site) and it said to put the jar in the sun...you say to put it in a cool dark place. Do you think I ruined the extract by doing this?

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    Replies
    1. 1 cup of water or vodka is 8 ounces. Cookbooks and search engines will give ounce to gram conversions.

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  10. Hmm..good questions. Most of the recipes I have seen say place in a dark spot. To be honest, it is probably not a big deal where you keep it while it brews. Although, I would not keep it directly in the blazing sun.

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  11. Hi, Would you happend to know the recipes in grams? In The Netherlands we put everyting on the kitchen scale.

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  12. I make my vanilla extract without water & it's fine. I've been doing it for years with no problems. I keep 1 bean in my extract jar & just keep adding vodka as needed. When it starts to get weak I replace the bean.

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  13. I've been doing my vanilla like this for years. No water & just add vodka when needed & change the bean out when it gets weak. Just made grapefruit vodka in a bigger batch. Going to try the other flavors. :)

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  14. I have a gallon of vanilla, 1 cup mint, and 1/2 cup lemon making now. The mint and lemon is my first try. I have done vanilla before.

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  15. Wow, a gallon of vanilla. That's an impressive amount! The mint is someting I will need to try. Any hints on that?

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  16. This is so cool, I'm gonna try it. Does it still measure the same or do you need to use less? And, I know this is stupid, but what are chocolate nibs? Oh, and what type of container do you do this in?

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  17. Why we put water in these recipes of extract? May I use just only vodka? Thanks a lot!

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  18. Am wondering about strawberry extract. Have some berries coming on in the garden and some vodka in the freezer, but I don't see much guidance on line. Suggestions or cautionary tales? Did come across Alton Brown's directions for making coconut extract if interested: http://www.foodnetwork.com/recipes/alton-brown/coconut-extract-recipe/index.html

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  19. Coconut extract, why did I not think of that? I'm not sure strawberry extract would work as I think you would have to puree the strawberries and then they might be to liquidy. If you try it let me know how it works.

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  20. I would think that strawberry might work if you dehydrated them first. I am going to try these ideas out but without the water and maybe RAW slivered almonds. I checked into coconut extract, I am going to try that one also. This will be fun! This is a great list and lots of great feedback info. Thanks everybody!!

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  21. Anonymous, please do let me know how these turn out!

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  22. Hi everyone! I made my orange extract. Awesome goodness!! I started almond and fresh mint today. I am getting some organic coconut on monday to try out. As soon as my strawberry plants give me a few handfuls of strawberries then I will try dehydrating them and using them for extract. This is all way too much fun!! Thanks for the great ideas everybody!!

    Candy from AZ

    PS. sorry I do not know how to put my name up on top so I am just checking in as anonymous.

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  23. Wow, orange extract. I've gotta have a go at that. Did you just put orange peel and booze in a jar?

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  24. All these wonderful extract recipes I will be giving them all a try. Thank you to everyone for sharing. Does anyone have the maple, almond and mint extract recipe?
    Tracey, Idaho

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  25. I would leave out the water as well. This is very similar to creating tinctures from various herbs and plants, they definitely do better in the dark, and there is no need to refrigerate as the alcohol preserves.

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  26. Peppermint extract is done by picking fresh mint rolling it between your hands to bruise the leaves place it in a jar and cover with vodka let sit for around 7 weeks! Shake twice a week! Also they say to keep it in a dark place because light will break down the leaves too fast and wont give enough time for the peppermint to seep out! Im also working on cinnamon extract too :) good luck ladies!

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  27. Okay, definitely going to try these.

    I'm hoping someone could tell me how to do cinnamon extract... just cinnamon sticks and vodka?

    Thanks for sharing all the wonderful ideas!

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  28. For extracts, you don't need to splurge on high quality vodka. I just use run of the mill stuff with good results.

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  29. How is the cinnamon extract done?

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  30. Silly question but other then deserts and pastries can you use extracts for savory dishes? Any other ideas for using extracts? Like yogurt idea!

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  31. Is there any way to do this without alcohol? I'm Muslim and can't buy/have/use alcohol.

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    1. I'd heard once about using vegetable glycerin, so I searched and found this article. http://simplysugarandglutenfree.com/homemade-sugar-free-alcohol-free-vanilla-extract/

      I've never done it, but plan on trying. Although I am not Muslim, I have an aversion to alcohol and also do not love the smell of my current batch of homemade vanilla extract (used Smirnoff Vodka. Smells like vanilla rubbing alcohol to me, although I do not taste it in cooked dishes. I am nervous to just use it"raw")

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  32. I think using alcohol is pretty essential when making extracts.

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  33. I have one time heard that extracts can be made sans alcohol by using vegetable glycerin somehow. I believe I saw it on The Prairie Homestead blog in an article about vanilla extract. Good Luck!

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  34. I'm excited to try making my own extracts. I wondered if I could make it without alcohol, but I guess the store bought ones are made with alcohol, anyway, right?
    Thanks for putting many recipes in one place. That's so much more convenient!

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