Emily Hart's homemade vanilla extract

Using a sharp knife, slice the beans lengthwise to expose the seeds.

Tip some of the liquor (~200ml) from the original bottle, reserving it in a pouring jug or bottle. Tuck the beans into the bottle and then top up, if necessary, with the reserved liquor. Close the bottle, shake several times, and place in a cool, dark cabinet.

Let the bottle rest for at least three months, shaking it once or twice a week, or whenever you remember! The mixture will become darker and thicken over time.

Once you start using your extract you can top it off with more liquor (preferably of the same type), and occasionally refresh with some new beans (remembering to remove some of the old ones when you do).

Good quality vanilla beans make for good quality extract, so avoid using dried old beans you often see in supermarkets. I purchase mine online from a plantation, which has a minimum order of 250g. If you use them regularly in baking, or have a few friends who are keen to make their own extract, it is definitely worth it at less than $1 a bean.

See Emily’s blog at http://teamprettybake.blogspot.com/