Lately, I’ve been coming across recipes that call for steeping items over a period of time, so savor the spirit of slow with me! I started homebrewing recently, and while I don’t know that I’d describe the brewing process with “steeping” at any point, essentially that’s what I did with the last batch to infuse some cherry flavor during the fermentation process. As long as we’re on the subject of alcohol, let’s start with a primer on extracts. Those tiny bottles in the stores aren’t the cheapest item on the shelves, so let’s see how to make our own vanilla extract:
I’ve got a batch processing in a small canning jar, and it has gone along nicely. It is handy to know that it is essentially an endless/bottomless recipe, too! I was also referred to a similar recipe by a friend and found it again in a vanilla cookbook at a resale store (it also mentioned vanilla sugar!)
Steep it good!