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Homemade Almond Extract |
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Can someone tell me how to make homemade almond extract?
fayyaaz
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RE: Homemade Almond Extract
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By merginglight (Guest Post)
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I'm trying to make Almond Extract according to the rules of Vanilla extract. I crushed up some Almonds and put them into some Vodka and plan to let it sit for several months. I have no idea if this is going to work or not, but it's fun to at least try. I'm working on making Orange, Lemon, Hazelnut, Almond, Ginger, Vanilla, and Cinnamon extracts.
During the fall season we have tons of Hickory and Black Walnuts that drop their fruits like crazy and so I'll probably be making both Hickory and Black Walnut extracts if I see that the other nut extracts have worked out.Too, I grow herbs in the garden and will try to make extracts using Mint, Oregano, Rosemary, Lemon Balm and Lavender.
7 months ago I started a Vanilla Extract process using Madagascar Vanilla bean and Everclear - later learning that Everclear probably wasn't the best choice, but, after making some banana Nut Bread using that extract, I see that it still turned out well. I felt inspired after reading so many different articles about which alcohol to use for the extraction base that I now have three different kinds of Vanilla Extract going Using Madagascar Vanilla Bean for each different liquor, I am using Dark Rum (because instinctively I thought it might turn out sweeter, though I have no clue for sure!), Vodka and Brandy.
I want to taste test each in various baked goods to see which one I prefer for which food item. It's just a lot fun :) The main thing I am hoping to do is to make Christmas baskets in 2009 using the many different extracts, for all my family and friends. Vanilla Sugar, Vanilla Coffee, Vanilla Extract, Orange Extract, Lemon Extract, Ginger, Cinnamon, Hazelnut and Almond, Black Walnut and Hickory Nut...as well as some of the herbs I have in my garden like Onion Extract and Garlic Extract, Oregano and Mint extracts. All this can be done using alcohol and will make attractive gift baskets.
I'm having a ball with all of this and I think that's probably most of the point. My thing is that I am learning how to do things the way they were done before life was about convenience. There was once a time when there weren't stores to run to to get what we wanted...we had to make do with knowing how to be self sufficient with what nature had available. That is my goal :) Take care all~ Merginglight @ yahoo . com
Posted on 02/23/2009 | Report Spam or Abuse
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Request: Homemade Almond Extract
Archived on 01/06/2009
I'm currently making my first batch of homemade vanilla extract using 1 3/4 c white rum (is that bad to use white instead of dark?), 1/4 c distilled water and 6 sliced bourbon vanilla beans to sit for 8 weeks, shaken once a day. I hope it works out, but now I'm wondering about making my own almond extract. I know I have to make it with an alcohol base and edible almond oil, but I don't know exactly how or where to get edible almond oil (I read that bitter almond oil has a better, stronger flavor for cooking). Any help there?
Char from Idaho
Answers:
RE: Homemade Almond Extract
For the vanilla extract. Try using vodka instead of rum. The flavor is much better. (09/14/2007)
By Shell
RE: Homemade Almond Extract
You can get sweet almond extract at the following link:
http://www.iherb.com/ProductsList.aspx?c=1&cid=2060&gclid=CK_27vPmn5ICFQIgPAodMkSpQg
As far as vanilla extract, I've been making it for many years trying different ways, different liquors. As long as your using liquor you're safe, lol. But what I've found to be the best is to use half vodka and half single barrel malt whiskey, use a mix of bourbon and madagascar beans. I personally use stolichnaya vodka and jack daniels single barrel malt whiskey. This half and half mixture gives a robust flavor to your vanilla. I would love to swap ideas anytime. Please feel free to email me. (03/21/2008)
By scott_keys66 AT yahoo.com
RE: Homemade Almond Extract
I am interested in making the homemade almond extract too. Do you mind sharing the recipe? Thanks. (11/05/2008)
By Frye
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