![]() ![]() Homemade vanilla extract makes a great gift, and if you are thinking this might be something you’d like to gift to someone on your list, you’d better start making it now! It takes about 8 weeks to get a good flavoured vanilla extract. And the extract is so easy to make, you really just put it together, and forget about it. I began experimenting with making my own homemade vanilla extract, and I have to say, I LOVE it! The smell that wafts from the goods baked with this vanilla is amazing. If you love the flavour of vanilla, you have got to try that at least once. In addition to being used to make homemade vanilla extract, vanilla beans can also be scraped out, and you can use the paste in your baking or in making custards. You can purchase 25 vanilla beans for $20, which is much cheaper than the four or five dollars per bean I’ve seen in the grocery stores. The grocery store prices have always prevented me from buying vanilla beans, since the prices in the grocery stores is ridiculous! Instead, I purchase mine online, either through Amazon or Ebay. My love for vanilla has also driven me to purchase whole vanilla beans. ![]() My in-laws have brought me vanilla from Mexico for years already, although it has now become available on the shelves in stores locally as well. ![]() Beavers secrete a goo from their butts called castoreum. Personally, I’ve become accustom to using Mexican Vanilla. Vanilla Flavoring is Made From Beaver Butt Goo Fact Researched by Thomas DeMichele Published - ApLast Updated - MaShare This Fact Castoreum (Beaver butts goo) is used as an artificial flavoring in food. By contrast, pure vanilla extract uses only two ingredients: real vanilla beans and alcohol. They have such a weak flavour to them, that they really won’t do anything to enhance the flavour of your baking. Vanilla flavoring uses artificial ingredients and additives like synthetic vanillin, corn syrup, and lignin, an ingredient typically extracted from wood pulp. Some of the vanilla extracts on the store shelves aren’t really vanilla at all. There is a reason that some cost only a dollar or two, and the next bottle costs upwards of $15. I’ve never said, after testing the cake or cookie, “Boy, this really has too much vanilla in it” and I love the undertone that homemade vanilla extract gives to baked goods. I always measure everything carefully when I’m baking. You have to be sure that your dry ingredient and wet ingredient ratio remains the same, or you may end up with a very different product than you were aiming for. Yes but while I usually hate artificial flavoring I don’t mind vanilla artificial flavor it tastes nearly the same, I feel as if it is a waste to use real vanilla in cakes or anything served cold, or I’ll sub vanilla extract for rose water or orange flower water, that’s what most recipes until the late 1800s when they really figured how. While cooking, you can do a pinch of this, and a dash of that, but when it comes to baking, it involves precise measurements. ![]()
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