Vanilla bean cheesecake - Making vanilla from vanilla beans

Vanilla is the one of the most commonly used flavoring in the United States, and it is made from the pods of the vanilla plant. These pods will be of 8 to 12 inches in length, with a smooth, black surface. Vanilla is made at home with vanilla beans, but significant time is required for the beans to infuse their flavor into a usable extract. This recipe yields approximately 1 pint, or 2 cups, of vanilla. It will be used to flavor sweet foods such as ice cream or baked goods, or anywhere else vanilla extract is require to do the best things.
·  Cut the vanilla beans lengthwise using scissors and you have to begin at one end and cut up the center of each bean, leaving the last inch uncut to keep the bean together. Pour the vodka into the glass jar, and then place the cut vanilla beans into the jar with the cut end down. Push them down into the vodka until they are fully submerged.
·  Place the lid onto the glass jar and close tightly in place. Move the jar into a cool, dark place such as a kitchen cupboard. Allow the vanilla to stand for 4 to 8 weeks without disturbing. The longer the vanilla stands will be more potent it will become.
                             You can strain the vanilla through a fine mesh sieve for removing the vanilla beans. Pour the liquid into dark colored glass bottles for storage. Label with the contents and store in a dark place for up to six months.

·  Place the lid onto the glass jar and secure tightly in place. Move the jar into a cool, dark place such as a kitchen cupboard. Allow the vanilla to stand for 4 to 8 weeks without disturbing. The longer the vanilla stands, the more potent it will become.

                           Strain the vanilla through a fine mesh sieve to remove the vanilla beans. Pour the liquid into dark colored glass bottles for storage. Label with the contents and store in a dark place for up to six months.

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