You know how sometimes you buy a ton of garlic and then it just sits there mocking you? I mean, how much fresh garlic can you really use? (Answer: A lot, but apparently not as much as I thought.) Last weekend we made our annual pilgrimage to the Hudson Valley Garlic Festival and my husband got a wild idea to make our own garlic powder. Yum!
We decided to experiment first with some garlic that had been sitting around the kitchen for a while (probably since the garlic festival last year), loosely following the instructions on WikiHow. Peel the cloves, chop off and discard the woody part where they attach to the bulbs, then roughly chop them. Spread the chopped garlic out in a single layer on a baking sheet, sprinkle with a little salt if you want, then pop them in at 150° F for about an hour or until they’re dried out and slightly toasted.
Pop the dried garlic into a food processor and grind it up until it’s mostly powder. My husband insisted that pulsing worked better; I just let it run for a bit. (If its still moist at this point, pop it back in the oven for a bit.) There will probably still be some chunks left over; you can grind it up further with a mortar and pestle if you have one, or improvise if you don’t. We dumped the garlic into a double sandwich bag and squished it up with a meat tenderizer. Pour the powder into an airtight container, and enjoy!
As you can see, once you dehydrate and grind up the garlic you don’t get a whole lot. I probably wouldn’t buy garlic just to make this because it works out way more expensive than just buying garlic powder, but it’s great for using up leftovers. Next I want to try onion powder to see if the same general recipe works, and I have a ton of herbs I need to dry before they freeze. Have you ever made your own herbs and spices?