Alcohol-free vanilla extract

[Thermomixer]

I like to make vanilla agave, since i'm allergic to alcohol.

Slice 2 vanilla pods lengthwise per cup agave or use only the pods after you've scraped out the seeds. A star anis agave is nice too, by adding 1 ground teaspoon staranise or a few whole star anise per cup. Keep refrigerated

[quirkycooking]

Hey, this sounds great!  I don't use alcohol either.  Do you use this in place of vanilla extract, 1:1? Thanks!

[Thermomixer]

Would think so - may need to check with Tebasile

[Tebasile]

Yes Jo, 1:1. I reduce the sweetener instead a little bit.

[andiesenji]

You can also use glycerin - you should be able to get it at a pharmacy.  Because of the composition, it will extract much more of the vanilla flavor components than the agave syrup.

I am also allergic to ethanol and make my own flavor extracts - but also prepare these so I can cook and bake for friends who have religious restrictions. 
I use plant-based glycerin, which is halal and can be consumed by Muslims.  It takes about two months to extract the maximum amount of flavor but this can be sped up by gently heating the mixture (in a double boiler or over gently simmering water) and holding it at 45° C., for about an hour.  Cover tightly, shake the container daily and repeat the heating process after a week.  Test it and see if it is now strong enough to use.

There are other sugar "alcohols" available, that are effective at extracting flavor from vanilla.   I don't know which may be readily available in Australia, but I can buy Sorbitol, Xylitol, Isolmal and Maltitol at my local health food store - they are sold as alternative sweeteners. 

[quirkycooking]

So, if you use the agave syrup, how long would you need to leave it? 

[Tebasile]

Overnight in the refrigerator is enough.

[judydawn]

This one has to be a lot cheaper than using alcohol doesn't it? Where do you buy the agave - health stores?

[Thermomixer]

Thanks all - andiesenji, we can get glycerin in the supermarket, so may have to try it.  All the sweetners are avialable in on place or another. 

Would 50^oC in the TMX be too hot?

[andiesenji]

Thanks all - andiesenji, we can get glycerin in the supermarket, so may have to try it.  All the sweetners are avialable in on place or another. 

Would 50^oC in the TMX be too hot?

That is getting a bit too close to the "tipping point" where the most volatile compounds (carrying a lot of the flavor) will be released into the air and lost.
Commercial extraction methods use a  higher temperature but these are closed vessels under pressure so the volatile compounds are contained and recombine with the liquids.  The instructions I follow specify keeping the temperature below 115° F. and as 45° C is 113, I posted it this way.   I have one of the deBuyer self-contained double boilers that has a built-in thermometer, which is what I use when I prepare this extract and I follow this rule.  Once I did neglect to keep an eye on it and the temperature got too high and the results were fair but there was a bitter aftertaste that I thought unpleasant.  Never made that mistake again.

I've tried putting vanilla beans, whole, unsplit, etc., into various liquids, including syrups and have never been able to get anything with sufficient flavor that has staying power, i.e., for baking and so on, without some type of heat process.
Every recipe I have ever seen, that calls for using a vanilla bean, infusing in milk or cream, etc., notes that the liquid should be warmed to facilitate the transfer of the flavoring compounds into the liquid. 

[Thermomixer]

Maybe 37 will be enough ??  The old TM21 had 40 degrees.  Maybe the next will have 1 or even 0.1 degree increment settings - all digital - we wish.

Thanks for the great insights too.  Love your knowledge - are you writing a cookbook - Ruhlman has made lots of money from less info.    - now with his Ad Hoc offer http://blog.ruhlman.com/2009/12/ad-hoc-cookbook-giveaway.html#comments I would say he is probably going to publish a book on kitchen tips !!!

[andiesenji]

Maybe 37 will be enough ??  The old TM21 had 40 degrees.  Maybe the next will have 1 or even 0.1 degree increment settings - all digital - we wish.

Thanks for the great insights too.  Love your knowledge - are you writing a cookbook - Ruhlman has made lots of money from less info.    - now with his Ad Hoc offer http://blog.ruhlman.com/2009/12/ad-hoc-cookbook-giveaway.html#comments I would say he is probably going to publish a book on kitchen tips !!!

No, no writing for me.  Writing requires far more discipline than I am willing to expend at this time of life.   Since retiring, I do exactly as I choose, when I choose and writing would mean some kind of deadline and I gave up such things long ago.