I made my first batch of vanilla extract in the fall of 2018 and for not having done this before it turned out pretty good. I made a mistake but it was more visual than dealing with taste. (I didn't slice my beans open)  My baked goods still taste great.  Plus, I just wanted to know if I could do it. ​ To make my version of vanilla extract I buy a package of 25 vanilla beans.  I get mine from a company called  www.beanilla.com  I have had success with them both times I have ordered from them.  The beans are moist and not dried out.  They do seem pricey but still cheaper than if I buy my beans locally.  I also go to my local liquor store and get a 1.75 L of Vodka. ​ The first hurdle was obtaining the alcohol.  That was an adventure!  Forays into the liquor store have never been in my repertoire and so I was walking in not having a clue what to look for.  I knew I wanted vodka and so I walked around until I found an entire aisle of the stuff.  I was dumbfounded at how many varieties and price points there are. ( As a side note: alcohol bottles are very pretty, all of the shapes and sizes are enticing to a gal like me, not necessarily the contents within).  Anyhoo,  as people are milling around me I am googling;" How to read a liquor bottle?" and "What does proof mean?"  Once I wrapped my head around that then I picked my poison and paid for the stuff.  In spite of what other people say about the vodka you use (that cost doesn't matter and the cheap stuff is good as the costly), I prefer to use 100 proof and one of the more expensive ones that are in my local store.  It is filtered more and thus gives a smoother flavor for baking with. Or so I am told. ​ Sitting at my dining table I open the package of vanilla beans and grab my sharp little knife and start by making a cut length-wise down the entire bean.  Once each bean has been cut open I take my vodka and pour out 1/2c. and put it into a smaller container.  We just use an old water bottle.  This amount  may vary a bit but it is done to prevent your larger bottle from overflowing once you start adding your beans.  I start with my smaller jar and cut up a bean or two into 2" pieces.  Screw the lid on it and give it a shake.  Then I take the rest of the beans and put them into the larger bottle of vodka whole.  Screw the lid on and give it a shake.  You should be able to see the little vanilla flecks floating around. Then I take both bottles and put them in my basement where it is cool and dark and make sure that I shake them once a week.  You do this for 4 - 6 months and then you can transfer all of this goodness into smaller bottles.  I use a 4 oz. muth bottle with a cork top.   ​ This time around I made two large containers and used 30 beans in each.  When baking season rolls around I should have plenty of extract for the holidays.  What is holding you back?  Start some today! ​ ​