Now, what about the method of making vanilla extract
Some say to tie the bean into a knot. Some say to leave it whole; others chop them into pieces or even grind them. So, let’s think about this. Tying and leaving whole, saves the bean to be used after the extract in further applications. However, it’s not releasing the wonderful caviar inside. Some say there is no flavor in the caviar. Then why is there vanilla bean powder and vanilla bean paste? Where the caviar is the key. So, our method is to simply cut both ends (add the ends to the jar), slice the vanilla bean down the middle lengthwise, exposing the caviar, and the wonderful oils, for the fullest flavor to develop in the extract.
Some say only a few (2-3) beans in a bottle of alcohol, even into the alcohol bottle, wait a couple months (or a few weeks), and you have vanilla. The FDA has a standard set for the proper number (by weight/ounces) of vanilla beans to the amount of alcohol, and the percentage of alcohol for REAL true vanilla. We follow the FDA standards, which means we weigh each batch of vanilla beans and carefully measure our alcohol for the proper balance. Then we seal the beans and alcohol into a jar, I choose canning jars with sealing lids. You don’t want any evaporation. And we store them in a dark location away from any heat source, windows (sun), and we allow them too steep for a full year or more. For vanilla made with Bourbon (never whiskey), it takes 18 months to steep. We also shake our jars, every jar, in the beginning, daily, even a couple times a day. Then we stretch it out 2-3 times a week, and then once a week for a full year. This mixes the beans and caviar that sinks to the bottom, to be incorporated into the alcohol. This takes a lot of patience, dedication (to the shaking of jars), and the reward is the best vanilla that can be made.
Then when the vanilla is done, we can test the flavor with whip cream or milk. The color, aroma, and then flavor that we’ve produced a very high-quality vanilla. Next, we simply take sterilized jars, and we carefully fill our bottles. We’ve developed our own labels. Another added touch, I try to catch some of the caviar into each bottle, and sometimes I add a small slice of vanilla bean to the jar also. Most jars are filtered many times through coffee filters, to remove the excess of caviar, before bottling.
We take the same painstakingly detailed steps with our flavoring extracts.
We have 77 flavors of extracts, from spicy for cooking, to fruity, nutty, and even for coffee. We again use only top shelf alcohols, (usually Vodka), then we respect our customers’ wishes for organic quality. So, the fruits, vegetables, nuts, spices we seek to use organic always. Our “ingredients” such as the fruits or nuts, must be changed every 2-3 weeks or the fruits will turn bitter. Some ingredients such as spices may be added later in the process. Just like vanilla, the flavorings are shaken several times a week, then once a week, to incorporate the flavors. However, it only takes 6-9 months to create the flavoring extracts compared to the vanilla taking 12-18 months. At this point, we strain off the “ingredients”, and the remaining liquid is strained through coffee filters, repeatedly, sometimes up to a dozen straining’s, with the thicker more pulpy fruits and we double the filters. So, if your bottle happens to look a little murky or some sediment settling on the bottom, this is simply some of the pulp that was still suspended in the alcohol, that has eventually settled to the bottom. You can simply shake it up and use it or strain it another time or two through a coffee filter or pour as is. We do try to get as clear a result as possible before bottling. So, what do you do to use all these wonderful flavors? Replace vanilla in any recipe with a complementing flavor. Add cinnamon to French toast, apple pie flavoring to your apple pie or apple crisp. Add peach to your peach cobbler. Cajun makes a wonderful marinade or add to your chili or stew. We have Kahlua and coffee flavors to your cup of coffee, or Kahlua over your ice cream. Fruits and spiced flavors for a smoothie, a smoothie bowel. Use in any baking, cakes, muffins, cookies, sauces, ice cream, fudge. You get the idea.
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