Making your own vanilla extract is one of the most satisfying kitchen projects out there. Not only do you get a rich, aromatic flavor that's often better than store-bought, but you also get full control over the ingredients—just high-quality vanilla beans and alcohol. No additives. No artificial flavoring. Just the real deal.

But if you're getting started, there's one big question you'll likely have: How many vanilla beans do you actually need to make extract?

Let's break it down so you can get the perfect ratio every time.

The Standard Vanilla Extract Ratio

Many people don’t realize that the FDA has a minimum requirement for vanilla beans in order for an extract to be considered "pure vanilla extract." With so much misinformation floating around about homemade vanilla, it’s important to get the facts. For a traditional homemade vanilla extract (what's called "single-fold"), the most simple rule of thumb to meet this FDA minimum is:

Use 1 ounce of vanilla beans for every 8 ounces (1 cup) of alcohol.

This ratio gives you a rich, full-bodied extract that's strong enough for baking, cooking, and gifting whether you are using Grade A or Grade B vanilla beans. Since vanilla beans vary in size and moisture content, we highly encourage you to weigh your beans with a kitchen scale. You can purchase one fairly priced on Amazon or Wal-Mart.

There are many options for origin of beans and species which can affect the size and moisture content of each vanilla bean. If your beans are large and plump, you may only need eight or ten. If they're thinner or drier (like many Grade B beans), you might need closer to ten or even fourteen. The most accurate way to measure is by weight, but don't worry—counting by the bean works well for most home projects.

What's a "Fold" in Vanilla Extract?

You might have heard the terms "double-fold" or "single-fold" when shopping for or reading about extract. This refers to how concentrated the extract is.

• • Single-fold means it's made with the standard amount of beans per alcohol—what most home bakers and commercial kitchens use.
  • Double-fold means it's twice as strong. It uses 2 ounces of beans per 8 ounces of alcohol and is often used by pastry chefs, ice cream makers, or in recipes where you want serious vanilla punch.
  • Triple-fold and beyond are very strong and generally reserved for industrial or specialty use.

If you're in a hurry and want a more potent extract in less time, or you just want maximum vanilla flavor, doubling the number of beans will help.

Bean Type Affects the Count

Not all vanilla beans are the same. Depending on where they're grown and how they're cured, they can differ in size, shape, and weight. Here's a quick breakdown of how many beans you'll typically need to make 1 ounce by weight:

• • Madagascar beans (Grade A): These are plump and oily and the most popular to use when making homemade vanilla extract. It usually takes about eight to ten beans to equal one ounce.
  • Madagascar beans (Grade B): These are drier and thinner, ideal for extract because of their lower moisture content. You might need ten to fourteen to get an ounce.
  • Peruvian beans: These beans are thicker and wider than most beans. Typically, you only need two to three beans to get an ounce.
  • Guatemalan beans: These beans are thicker and shorter in size. With these beans, you may need around five to seven.

We always recommend weighing your beans. If you don't have a scale, estimate based on the type you're using and err on the higher side for thinner beans. You can use household items to guess that you are close to one ounce by comparing one AA battery, 4 quarters, or a stack of 10 pennies. Can you really go wrong if you have over an ounce of beans in your brew?  

Peruvian Vanilla Beans 

How Much Alcohol Should You Use?

Vanilla extract relies on alcohol to draw out the hundreds of flavor compounds in each bean. The alcohol you use needs to be at least 35% ABV (70 proof) to safely preserve the beans and extract flavor effectively. Most people use vodka because of its neutral flavor, but bourbon, rum, or even brandy can create delicious, more complex extracts.

To make things simple, stick to these amounts when using the most popular bean – Madagascar Grade A vanilla beans:

• • For a 4-ounce bottle of extract, use about 4 to 6 beans.
  • For an 8-ounce bottle, aim for 8 to 10 beans.
  • For a 16-ounce jar, use 16 to 20 beans.
  • For a quart (32 ounces), use 32 to 40 beans.

And remember, this is based on a single-fold extract. If you want to make it double-strength, just double the bean count.

What If You Don't Have a Scale?

No problem. If you're using average-sized beans, a safe rule is to use eight to ten beans per cup of alcohol. If your beans are particularly long, thick, or oily, you can use fewer. If they're smaller or drier, use more.

Also, it helps to slice your beans lengthwise before putting them in the bottle. This exposes the seeds and increases surface area for flavor extraction.

Can You Reuse Beans?

Technically, yes. After you've made a batch of extract, the beans will still have some flavor left in them. Many people keep the used beans in their extract jar and just top off the alcohol as they use it—this is often referred to as a "mother jar."

That said, over time, the beans will lose potency. After a few cycles, they're better off being repurposed. You can dry them and grind them into vanilla powder or toss them into a jar of sugar to make vanilla sugar. You could even steep them in cream for custards or add them to coffee grounds for a vanilla twist.

It All Starts with the Right Beans

There's nothing quite like homemade vanilla extract. It's a small project with a big payoff—both in flavor and in the joy of making something from scratch. But it all starts with quality beans.

At Vanilla Bean Kings, we offer a wide variety of Grade A and Grade B vanilla beans sourced from Madagascar, Tahiti, Mexico, and beyond. Whether you're making a single bottle or gifting extract to your entire holiday list, we've got what you need to do it right.

Madagascar Grade A Vanilla Beans