In article >, says...
>
> On 1/29/2016 1:58 PM, Janet wrote:
> > In article >, says...
> >>
> >> On 1/29/2016 9:18 AM, Melba's Jammin' wrote:
> >>> On 2015-04-09 18:34:05 +0000, Kalmia said:
> >>>
> >>>> Maybe I was overwrought by the relatively low price for a huge bottle
> >>>> of vanilla - 8 oz - now I'm wondering if it'll go off. I probably use
> >>>> about 3 oz per year, if that.
> >>>>
> >>>> I also bought the 10 lb. King Arthur tho and I just KNOW that won't go
> >>>> to waste.
> >>>
> >>> I doubt the vanilla will go bad. I'm about to make a pint of it. Should
> >>> be ready by July.
> >>>
> >>
> >> I have a couple of 16oz bottles of the stuff. My recommendation is that
> >> people use twice or more of the extract in recipes. I just pour that
> >> stuff in a carefree manner. Those sissy measurements were based on
> >> vanilla being a rare, expensive, substance. My use reflects the price
> >> and availability of vanilla in the modern age.
> >
> > Well, there's vanilla extract made with vanilla pods, (more
> > expensive) and vanilla flavouring (cheap, never been near a vanilla
> > pod).
> >
> > https://en.wikipedia.org/wiki/Vanilla_extract
> > Janet UK
> >
>
> I bought a half-gallon of fake vanilla from Sam's Club. You can bet it
> was dirt cheap. I didn't find it to be usable.

I make my own and its the best ever. I save small glass bottles with a
screw top (the sort used for a single serve of wine is OK); take a
couple of pods, slit them end to end with a sharp knife and stuff them
in the bottle. You may need to cut them in half so they fit in. Then
fill the bottle with brandy (I also use up left-over sherry) seal and
shake.
Keep shaking it every couple of weeks ; it's ready in six months.

Janet UK