How to make garlic juice
How to make garlic juice, Garlic is a delicious addition to any dish, but it can be hard to find fresh. Luckily, you don’t have to go through the hassle of cutting or peeling garlic yourself! Just follow these steps:
Peel each piece of garlic
Once you’ve peeled the garlic, cut it into quarters. Don’t worry about making them perfectly straight lines although it’s not necessary!, now that you have all your garlic pieces ready and waiting, here’s how to make garlic juice.
Smash the garlic pieces with a knife
To make the juice, you will need to smash the garlic cloves. This is best done using a heavy knife or cutting board, so it doesn’t tear the clove when you’re trying to break apart its skin. Don’t chop or mince your garlic! Instead, just smash each clove with a sharp object until it’s broken apart into tiny pieces and liquefied.
Let the garlic sit, smashed, for 15 minutes
After you’ve removed the garlic from its skin, it’s time to smash. You can use a mortar and pestle or a potato masher. If you’re using a potato masher, just place it over the top of your jar and smash down with a wooden spoon until all of the cloves are broken into pieces.
The real benefit here comes from letting this happen at room temperature—not in cold water or on ice! This will allow all those juices to come out while they’re still fresh, ensuring that your juice tastes amazing when you drink it later on (or even better yet: make garlic bread!).
Transfer the smashed, peeled garlic to a jar with a lid
To make garlic juice, you’ll need a jar with a lid. The size of your jar is important because if it’s too small, the garlic will be crushed by its own weight and become too soft to extract any useful nutrients from the pulp. If it’s too large, then there won’t be enough room for all of the ingredients (garlic plus water) and they won’t come out properly combined into one fluid.
The best way to know what size works best for making garlic juice is by trial and error—you can try different sizes until you find one that works well for your recipe! But here are some general guidelines:
- The size should be about 1/4th full at most (if not less). This means that if the jar has a measurement of 2 cups capacity or something similar measuring cups will work just fine; however if something like 4 cups capacity instead then maybe try using another container instead?
- The width shouldn’t exceed more than half an inch above where everything else sits inside so that space remains available while still being able to fit everything together properly without leaking onto anything else nearby either way around through poor placement alone.
Add enough cold water to cover the garlic and shake the jar
- Add enough cold water to cover the garlic and shake the jar.
- Let sit until you are ready to make your juice (at least 20 minutes).
- Strain through a coffee filter or cheesecloth into another container and keep refrigerated until ready to use in recipes or cooking!
Let the jar sit for two days at room temperature, shaking it once per day
Let the jar sit for two days at room temperature, shaking it once per day. After two days the garlic should be fully exposed to air and ready to be juiced (if you’re feeling impatient, you can skip this step).
If you have a really big jar with a wide mouth like a mason jar you may notice that when you’re trying to get all of your garlic out of the jar during juicing.
Strain the juice through cheesecloth into another jar and discard the solid bits of garlic
Strain the juice through cheesecloth into another jar and discard the solid bits of garlic. Store in an airtight container in your fridge for up to two weeks. You can freeze it, but it will be slightly more concentrated than when you first made the juice and may not taste as good.
Garlic juice is best stored in the refrigerator, where it will keep for up to two weeks. If you think the garlic juice might be bad, throw it out and replace with fresh-squeezed juice.
If you accidentally spoil your garlic juice by leaving it at room temperature for too long (over 30 minutes), do not use any more of this batch until you can fully determine if there are any bacteria or mold present, otherwise, do not consume this.
You can use garlic juice in any recipe that calls for garlic. It will add a nice kick to your dishes, and it’s also great as a marinade or seasoning. We hope this article has given you some inspiration, as well as some tips on how best to store your fresh garlic juice!