Am I going to kill anyone by making homemade vanilla extract as Christmas gifts? (Tito’s and Vanilla Bean Pod)

[Anonymous]

I’ve been seeing these DIY over social media (I know) but what a simple homemade gift to give.

However —- I’ve also seen people mention botulism when making homemade garlic oil I believe it is.

Is there any risk with the vanilla?

Bottle it now in glass, shake once a week, and distribute in 6 months.

[Anonymous]

If it has alcohol and is stored air tight it should be minimal to zero.

I googled it.

[Anonymous]

No worries. Keep alcohol content ABV around 25% to be sure. Could go higher if you want, but not needed.

And for the love of God use something better quality than Titos vodka! LMAO! They buy that stuff by the semi truck load from major distillers in the midwest who distill grain alcohol for automobiles and the industrial chemical industries. Then they ship it to TX to run through a copper pot still to legally call it pot-distilled.

It's like a fancy restaurant buying meat from McDonalds, adding some seasoning and paying a chef $100/hr to cook it, and using that for their $70 burgers.

[Anonymous]

Anonymous wrote:No worries. Keep alcohol content ABV around 25% to be sure. Could go higher if you want, but not needed.

And for the love of God use something better quality than Titos vodka! LMAO! They buy that stuff by the semi truck load from major distillers in the midwest who distill grain alcohol for automobiles and the industrial chemical industries. Then they ship it to TX to run through a copper pot still to legally call it pot-distilled.

It's like a fancy restaurant buying meat from McDonalds, adding some seasoning and paying a chef $100/hr to cook it, and using that for their $70 burgers.

What quality of alcohol do you think is in store-bought vanilla extract?

[Anonymous]

Just don’t do this. Anyone who is a serious cook is going to toss it and anyone who isn’t a serious cook will throw it back on a shelf or toss it. Do something people will appreciate that you do well like making fancy or tasty cookies.

[Anonymous]

Not titos. Do it in bourbon. When the beans are "done" (they're not), bury them in sugar and make vanilla sugar. When they're dried out from that, they're still not spent, so use them to make custard or flan, and/or ice cream, or just infuse some cream. If you're clever, use the infused cream to make fudge)

Give the people you love best a bottle of bourbon vanilla, some vanilla sugar, and some good coffee (and some of that fudge, if you have any left).

[Anonymous]

Anonymous wrote:

Anonymous wrote:No worries. Keep alcohol content ABV around 25% to be sure. Could go higher if you want, but not needed.

And for the love of God use something better quality than Titos vodka! LMAO! They buy that stuff by the semi truck load from major distillers in the midwest who distill grain alcohol for automobiles and the industrial chemical industries. Then they ship it to TX to run through a copper pot still to legally call it pot-distilled.

It's like a fancy restaurant buying meat from McDonalds, adding some seasoning and paying a chef $100/hr to cook it, and using that for their $70 burgers.

What quality of alcohol do you think is in store-bought vanilla extract?

Sure, but the whole point is to make something indulgent, not just some basic store-bought shit.

[Anonymous]

Anonymous wrote:Not titos. Do it in bourbon. When the beans are "done" (they're not), bury them in sugar and make vanilla sugar. When they're dried out from that, they're still not spent, so use them to make custard or flan, and/or ice cream, or just infuse some cream. If you're clever, use the infused cream to make fudge)

Give the people you love best a bottle of bourbon vanilla, some vanilla sugar, and some good coffee (and some of that fudge, if you have any left).

To be clear: no, you will not kill anyone doing this. Infused oils are an issue because people leave them at room temp, which invites bacteria. Alcohol at room temp doesn't support a whole lot of bacteria, and properly-dried vanilla beans are also shelf-stable.

I did this (in bourbon) one year, made WAY too much, and then made and canned bourbon peaches the next summer (also great gifts!). Highly recommend that you overshoot your estimates for gifting so you have an excuse to tinker with the "leftovers".

[Anonymous]

Anonymous wrote:

Anonymous wrote:No worries. Keep alcohol content ABV around 25% to be sure. Could go higher if you want, but not needed.

And for the love of God use something better quality than Titos vodka! LMAO! They buy that stuff by the semi truck load from major distillers in the midwest who distill grain alcohol for automobiles and the industrial chemical industries. Then they ship it to TX to run through a copper pot still to legally call it pot-distilled.

It's like a fancy restaurant buying meat from McDonalds, adding some seasoning and paying a chef $100/hr to cook it, and using that for their $70 burgers.

What quality of alcohol do you think is in store-bought vanilla extract?

Then buy store bought vanilla! LMAO! You can't be this clueless to ask such a silly question. Troll.

[Anonymous]

Anonymous wrote:Just don’t do this. Anyone who is a serious cook is going to toss it and anyone who isn’t a serious cook will throw it back on a shelf or toss it. Do something people will appreciate that you do well like making fancy or tasty cookies.

Disagree. I and most of my friends are not particularly serious cooks, but we do cook and bake bc we have families. I’d love some.

[Anonymous]

Anonymous wrote:Not titos. Do it in bourbon. When the beans are "done" (they're not), bury them in sugar and make vanilla sugar. When they're dried out from that, they're still not spent, so use them to make custard or flan, and/or ice cream, or just infuse some cream. If you're clever, use the infused cream to make fudge)

Give the people you love best a bottle of bourbon vanilla, some vanilla sugar, and some good coffee (and some of that fudge, if you have any left).

Do you do this? Please can I be your friend?

[Anonymous]

I make bourbon vanilla and limoncello for Christmas gifts.

[Anonymous]

Op here. Thanks PPs!! Bourbon is a great idea!

[Anonymous]

Anonymous wrote:Not titos. Do it in bourbon. When the beans are "done" (they're not), bury them in sugar and make vanilla sugar. When they're dried out from that, they're still not spent, so use them to make custard or flan, and/or ice cream, or just infuse some cream. If you're clever, use the infused cream to make fudge)

Give the people you love best a bottle of bourbon vanilla, some vanilla sugar, and some good coffee (and some of that fudge, if you have any left).

Love this!

[Anonymous]

Anonymous wrote:Not titos. Do it in bourbon. When the beans are "done" (they're not), bury them in sugar and make vanilla sugar. When they're dried out from that, they're still not spent, so use them to make custard or flan, and/or ice cream, or just infuse some cream. If you're clever, use the infused cream to make fudge)

Give the people you love best a bottle of bourbon vanilla, some vanilla sugar, and some good coffee (and some of that fudge, if you have any left).

I love you