Allicin is the part of garlic that helps the immune system, and many more health benefits.

Chopping, slicing, using a blender or food processor will release some of the allicin, but crushing the cloves to a paste will release MUCH more allicin, making it more available to the body.

Other than chewing up fresh, raw garlic cloves, crushing is the best way to gain the most allicin.

I use a lava rock molcajete to hand grind the garlic cloves, or smash them with the flat side of a meat mallet, then chop and crush several more times until it makes a paste.

The goal is crushing the cloves until they're a paste. Two things help break down the garlic much quicker: granules of salt, and/or olive oil added to the cloves as they're being crushed. A molcajete quickly makes them into a paste.

I use 1 whole head of garlic cloves per 1 stick of dairy butter.

To quickly husk each garlic clove, lay the clove on it's side, then lay the flat of a meat mallet on top of the clove, and give the mallet a quick, gentle pop with the heel of your hand. Don't whack hard, just a good jolt will do. The husk is loosened, and then can be easily peeled off.

In a bowl dump in 4 sticks of room temperature dairy butter, (not margarine!) Add to the butter all the pasted garlic, 1 1/2 cups olive oil of choice (or a little more), 1 tsp of either sea salt or kosher salt, and if you like, add a tsp of dried Italian herbs, or whatever blend of dry herbs you prefer. Add a pinch or two of sugar. Mix up well until smooth, and no sounds of gritting salt is heard in the bottom of the bowl.

Then scrape the mixture into 8 oz glass canning jars, top with lids and rings, and allow them to cure for at least two weeks in the fridge before any use. After the two to three weeks of curing, the garlic spread will have mellowed a great deal becoming very savory instead of being as pungent as it is when freshly made.

Additions like powdered tumeric can also be blended in when it's first being mixed, giving it even more potent health benefits, and a richer color.

Make this as strong as you like. Mine is a ratio of one head of garlic to 1 stick of dairy butter. But you can switch that up to suit your own preferences. It takes time to husk and pulp several heads of garlic, but it's worth it!

If the mixture is stiff, add more olive oil, 1 teaspoon at a time, stirring it up each addition, until the mixture is to the thickness you prefer. Keep in mind this will be stored in the refrigerator, and the olive oil will relax and melt once it has had a few moments resting on the countertop at room temperature.

The olive oil keeps the mixture spreadable and adds wonderful flavor plus huge health benefits. Unless in use, keep this stored in the refrigerator, it is not shelf stable.

The mixture of salt, butter, garlic and dry herbs will keep in the fridge for months. In years past, I tried adding milk in some form to make it more creamy, but the milk spoils quickly. I've made batches with dried bell peppers and dried onions. Though it tastes amazing that way, it has a short life. The veggies spoil after only a month or less.

Commercial garlic butter spreads used in restaurants tend to have milk, sour cream or another dairy in it, plus dried vegetables and cheeses. But those are also very high in preservatives and salts, that's why those seem to never spoil anytime soon.

In this recipe, I gave a measure of one teaspoon of kosher or sea salt. That's due to people having differing tollerances or health restrictions with sodium. In my own batches, there is more salt.

My batches have closer to a tablespoon of kosher salt. That makes a noticable difference in flavor on garlic toast, and the salt preserves the spread.

Uses:

For making garlic toast. Or: Coat well on steaks, chicken, pork chops or fish for an amazing broiled meat dish