What is the Foggy Substance in My Vanilla Extract? Is It Safe to Use?
For anyone who knows anything about making vanilla extract, what is that foggy/cloudy thing floating on my extract? Should I throw it away? It still smells like alcohol with vanilla. I made it on Dec. 20, 2020. Thank you so much to anyone who replies.
The Nature of the Foggy Substance
The foggy or cloudy substance floating in your vanilla extract is likely due to the natural compounds in the vanilla beans interacting with the alcohol and the aging process. This cloudiness can occur over time and is generally harmless. It might be caused by the formation of sediment from the vanilla beans or other natural components.
Is It Safe to Use?
As long as your extract still smells good and has no off-putting odors or signs of spoilage like mold, it is safe to use. Here are a few things to consider:
Check for Mold
If you see any signs of mold, it's best to discard the extract.
Smell Test
If it still has a strong vanilla scent and smells like alcohol, it should be fine.
Taste Test
If you're unsure, you can taste a small amount to check for any off-flavors.
Straining the Extract
If you find the cloudiness unappealing, you can strain the extract through a fine mesh sieve or cheesecloth to remove the floating particles. Otherwise, it is perfectly okay to keep using your homemade vanilla extract!
The Extraction Process
If you’re new to making vanilla extract, follow these steps to ensure a successful outcome:
Proper Bean Submersion
Your beans should be fully submerged. You can tie your beans or cut them to get them below the liquor level. A common practice is to take your beans out, check if they float, and then strain them out. Then add your beans but ensure they stay submerged. The extraction process takes about 12 months for vodka and up to 18 months for darker liquors.
Bean-to-Liquor Proportions
The FDA standard recommends a minimum of 1 ounce of beans per 8 ounces of liquor, which is 70-100 proof. Weigh your beans rather than relying on a count, as this ensures accurate measurements.
Understanding Cloudiness in Vanilla Extract
Vanilla Bean Fat
The cloudiness might be vanilla bean fat. This can occur in a few different ways, such as extracting too hot, shredding the beans instead of grinding them, or if your alcohol concentration dropped over time. To test, you can filter some of the extract using coffee filters. Take a very high alcohol solution (at least 70%) and if the extract dissolves in the alcohol after stirring, it is likely fat.
While it may not look aesthetically pleasing, this fat will not hurt the flavor and may make your extract a bit creamier. It's important to note that vanilla extract contains both water-soluble and alcohol-soluble components. Ensuring the right ratio of water to alcohol is crucial for the clarity and overall quality of your extract.
Proper Dilution Techniques
If you need to dilute your extract, never add water directly to the extract. Instead, premix your water and alcohol, then add it to the extract while stirring. Adding water directly can cause haze and fallout, while adding ethanol first may result in a sludge layer. Vodka works well because it has a 40% ethanol and 60% water ratio, which helps maintain the clarity of your extract.
In conclusion, if your vanilla extract has a cloudy or foggy appearance but no off-odors, it is typically safe to use. By understanding the natural causes of cloudiness and following proper extraction techniques, you can enjoy the benefits of your homemade vanilla extract without any worries.