Make sure the amber glass bottles and lids are clean and completely dry before beginning.

Weigh approximately ½ ounce (14 grams) of Madagascar vanilla beans for each 4-ounce bottle. I use 3-4 vanilla beans per bottle.

Using a sharp paring knife, carefully split each vanilla bean lengthwise to expose the inside of the bean. You don't have to cut completely through the bean.

Cut the beans into shorter pieces if necessary so they fit inside the bottles and can remain submerged in the vodka.

Divide the prepared vanilla beans between the 12 amber glass bottles.

Using a small funnel, pour approximately 4 fluid ounces of 80-proof vodka into each bottle, making sure the vanilla beans are covered.

Leave just enough room to securely attach the lid and shake the bottle.

Secure the lids tightly. Label each bottle with the date you made the vanilla so you can keep track of how long it has been infusing.

Store the bottles in a cool, dark place away from direct sunlight and heat.

Give the bottles a gentle shake every week or two during the first few months.

Allow the vanilla to infuse for at least 3 months before using. For a deeper, more developed vanilla flavor, allow it to age for 6–12 months.

As it infuses, the vodka will gradually turn from clear to a beautiful deep amber-brown and develop a pronounced vanilla aroma.

Keep homemade vanilla extract tightly sealed in a cool, dark cabinet or pantry. Do not refrigerate.

The vanilla beans can remain in the bottles as the extract ages. If they begin to break down over time, strain the extract through a fine-mesh strainer before using.