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1
Using a sharp paring knife, split the vanilla beans along their length, keeping a half-inch of the bean intact at the stem end so you have something to hold onto while scraping.
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2
With your knife tip, scrape the caviar-the sticky; fragrant seeds-out of the bean into a clean, odorless glass jar.
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3
Chop the beans coarsely, and add them to the jar as well.
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4
Pour the vodka over the beans, cover tightly, and write the date on the jar.
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5
Shake the jar, then wrap it in brown paper (or tuck into a brown paper bag), and store in a cool, dark place.
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6
Shake the jar daily for a week, checking that the tiny seeds remain submerged in the alcohol before you wrap the jar and put it back on the shelf.
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7
After the first week, continue to shake the jar a couple of times a week for the remainder of the steeping process.
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8
After 8 weeks, your vanilla extract is ready for use.
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9
The beans can remain in the extract for up to about 5 months without deterioration.
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10
However, eventually the solids will need to be filtered out via a small sieve, or else they will begin to dissolve.
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11
Wrapped in brown paper, this extract will keep indefinitely in your pantry.
