How to Make Black Garlic Powder

[@mylove4cake]

Thanks for the video! I was wondering how to dry out my black garlic and I figured it couldn’t be the same as white garlic but wasn’t sure how to do it. I was afraid not to find any resources to help me figure it out but then your video came along. Thank you!

[@Kobe8DaGreat24]

I Made this a couple years ago and still have some left it’s still good.

[@jamesmccolgan3230]

Thanks I was going crazy I dehydrated for about 12 hours then cut it in small pieces then let dry and sheet pan overnight then tried grinding it up in the food processor now I have small garlic gummy’s Thanks to your help Back in the dehydrator they go

[@georgesevelle8778]

Eric, again thanks for all the good information. If Vita Mix is a sponsor I'd suggest you ask them for a dry jar. The standard jar they supply is for wet ingredients, they however make what they call a dry jar specifically for dry ingredients. I have one and I find it does a very good job, the blades are shaped differently then their wet jar and pull the dry ingredients down. If you don't have one get one I think you will like it. On the Black garlic side, I've got my third round into the fermenter to process for black garlic powder, round one was a fail in my crockpot, round two a success in a fermenter, so off to do its thing is round three.

[@hongmowoo6479]

Tnks for your thoughts. Would it be nice to mix black garlic powder with mayo to be used as a burger sauce

[@EasyFreezerMeals]

absolutely. Mayo and black garlic work so good together...

[@toddward]

I have made black garlic several times now. This time I am going to make some black garlic powder in one batch and smoked black garlic powder in the next to see how it goes. I have smoked the black garlic before and its out of this world! Cold smoked of course!

[@EasyFreezerMeals]

That sounds amazing. Cold Smoked Black Garlic!! WOW

[@chaztech9824]

I might put some liquid smoke in the batch before the rice cooker!

[@survivormary1126]

Followed to this from your great video on no mess black garlic. As a tip i think you should have put it all back in dehydrator before jarring it up since you got moisture in there, because otherwise you could grow dangerous molds.

[@lkapigian]

Glad I found this Eric!

[@EasyFreezerMeals]

Hey Larry, Welcome to my other channel!!

[@伏見猿比古-k8c]

Couldn't you also stick in a silica gel packet to absorb any moisture?

[@EasyFreezerMeals]

Hello Emily. Sure you can. Maker sure it's food safe but yes. It will absorb the moisture and keep the black garlic loose and easily to use.. Thanks for the great comment!!

[@jeffpiper7430]

what if u vac sealed the powder and / or used a 02 absorber in the jar also what ratio of bg to powder did u get and also the shelf / fridge life .. thanks

[@samspade5800]

I'm finding your video after I dried and powdered my black garlic and then left it out open-air, and it did come back together as a tacky brick just like you said. Do you have experience fixing this? I'm just wondering if I can break it into chunks and blend it with corn starch right away, or if it I need to put it back in the oven and THEN reblend it with cornstarch. (I don't have a dehydrator so I settle for 170°F in the oven with the door ajar.) If you know the answer, I'd be grateful for a reply!

[@PatronSaintofKnives]

Ok... I think I figured out part of the problem. I think I was grinding too fine. So for about a solid cup of black garlic powder, I added about a teaspoon of regular granulated garlic (figured it can’t hurt the flavor) and suddenly very little caking and the final product tastes stellar.

[@EasyFreezerMeals]

Very clever idea!!

[@peachesfireside178]

WOW, GREAT idea!!! I did not want to use cornstarch. This is why I read comments, THANK YOU.

[@survivormary1126]

@@peachesfireside178 Me either! GMO crap.

[@PatronSaintofKnives]

Ok... the dehydrator broke down and I used the oven on warm. Still felt kind of soft, but turned crispy after sitting for a bit. Powdered it in a magic bullet, added cornstarch, but the stuff still seems to want to clump like crazy. Wondered if adding salt might help, since it will be used in savory dishes anyway. Or maybe a commercial anti caking agent? How about citric acid? For the moment, the best solution is to keep the dried cloves in a jar and grind them for use as needed.

[@rebeccayoung4803]

Would this be good as a tea??

[@bobrap123]

Added about 1 - 1 1/2 teaspoons of cornstarch and I ended up with big clumps. They come apart pretty easy and was wondering if I need to add more. Might have ground it too fine in a coffee grinder. Ended up with about half a pint jar. Any thoughts/suggestions? Thanks.

[@EasyFreezerMeals]

Her Robert. Congrats on making the powder. You're going to love using it in different recipes. It adds such a blast of Umami. For some reason Black Garlic Powder seems to be hygroscopic. You could add a little rice flour or even more corn starch but because of it's very nature it seems to want to clump up. I find that it breaks apart pretty easy so I don't worry about it too much. Have fun with it. If you make anything crazy with it let me know :)

[@micklacey3591]

Hi There - Can you let me know, How much Corn Starch to Black Garlic to stop the caking. And can I use other products - Rice Flour etc??

[@EasyFreezerMeals]

You don't need much corn starch. 1 Teaspoon will generally take care of a cup of seasoning. I tend to mix rice flour and corn starch together and I get real good results also..

[@bogman1407]

Thanks for the tips! Couple questions: Do you use the regular of dry/grinding blade with the Vitamix? I have an older model with both. Does the black garlic really smell up the house while it's drying and does the odor dissipate?

[@the.spiritual.activist]

Can I use a motel and passel as well? For small batch meals?

[@EasyFreezerMeals]

That might be tough. Black garlic is pretty soft, even when dried.

[@the.spiritual.activist]

@@EasyFreezerMeals oh ok thanks for the feedback

[@tinathorne3188]

Can you cook black garlic in a crockpot

[@Master.Daddy.Wicked]

I wonder if the garlic gets dry enough to grind it with a pepper mill?

[@BakedBeanieSigel]

Is the powder just still flavorful like black garlic?

[@EasyFreezerMeals]

absolutely

[@MajoraZ]

Can I use an oven instead of a dehydrator? What temp/how long would you recommend if so?

[@EasyFreezerMeals]

It would have to be very low. 150-175f for 8-12 hours

[@bottomsupranch]

Great video! Our son bought me a black garlic fermenting unit for Christmas. I've been making black garlic non-stop for friends and family. I'm going to pull out my dehydrater and try this. How many garlic cloves did you use in this video to get so much powder?

[@EasyFreezerMeals]

That's awesome!!! I used probably 20-30 bulbs for this video. It made even more than I showed. I had almost 2 jars full. I just ran out so im making more as we speak... I made black garlic hamburger buns!! It was ridiculous! Thanks for the comment..

[@bottomsupranch]

@@EasyFreezerMealsI have 15 coming out of the fermenter today at 3:00. That should be perfect for 1 jar full! I had found last year black garlic powder at Wal-Mart of all places. Now, I'm out of the powder (that I used in EVERYTHING) so this is going to be fun.

[@EasyFreezerMeals]

That's perfect!! The powder is so much better when it comes from your black garlic!! Let me know how it turns out..

[@seamussteg]

How much corn starch did you add in the Vitamix? I dehydrated for 4 days and added 1 tablespoon corn starch and it's still the consistency of road tar.

[@EasyFreezerMeals]

It's a very interesting ingredient. For the amount I mad I might have added 1/4 cup

[@andycostin848]

Love black garlic but for some reason, when trying to make the powder it just turns to a big sticky lump, more paste like than powder (I have an industrial grinder) even when I have added corn starch! Help!

[@kennethwaldner4101]

Does the dehydrator smell like garlic once done with the black garlic?

[@EasyFreezerMeals]

not really. After a day what ever smell was left behind goes away.

[@Den_Tuur]

Hi, great video! I have a question tho. How long would you be able to keep the black garlic powder? And is there a way to tell if it has gone bad? Thanks!

[@EasyFreezerMeals]

once you make it you can keep it for a while. It does tend to clump up with the humidity in the air but 6 months+ no problem. If you vac seal it you can keep it longer

[@alicebrookes9936]

I've been dehydrating my black garlic for 2 days and it's still soft, when do I know when the garlic is dehydrated enough to make a powder?

[@ruthtramison4210]

i don't have a dehydrator - can I put them in the oven at a low temp?

[@EasyFreezerMeals]

It's worth a shot. Make it the lowest it can go. You don't want to cook them only dry them out..

[@adebolaadebowale5669]

Hello what mesurment of cornflour should I add to 1kg of garlic

[@EasyFreezerMeals]

Start with a couple tablespoons

[@prestonclarke727]

Keep warm settings on insta pot?

[@EasyFreezerMeals]

That might work. If it can hit 135-140f then yes!!

[@melody2104]

Not might. Does. This is the most typical thing all Asian mom's do with the beat up old school rice cooker. We throw it into the garage or outside on the balcony during fall months. It gets stinky. There's multiple methods to this but personally, we like Spanish garlic (until Ontario comes out) cuz it's sweeter. 100% we leave the cloves alone. Throw the whole damn thing into the rice cooker and put it on the keep warm function and forget about it for 15 days (it's significantly mushier) or 30 days (it's almost jelly like). Dry it for 1 day. Some say don't ever open the lid. We open it on the 15th day and toss it so the bottom ones don't burn. If done on a higher temp you won't end up with any liquid in the bottom of the rice pot. If you get liquid, don't worry about it. Drink it with water. It's tea. Or mix it with vinegar and use it for a few dishes the next few days. We leave it on the kitchen counter and pop one a day, freeze them, dehydrate them, make them into powder - so much more. Hope this helps.

[@larrytm30]

Hi, I am trying this but it is proving difficult! I have it at 140 for 36 hours and the garlic was still sticky inside. Then cut into smaller pieces and left for another 12 hours! Still a bit sticky…jamming the grinder! Any advice you could give me? I am putting it back in for another 24hours…hoping that does the trick!

[@aloeveragardening1015]

Would drying the black garlic lose it’s health benefit?

[@EasyFreezerMeals]

If it's dried too hot then yes

[@69avas]

How about salt instead of corn starch...or dextrose?

[@georgettewood8894]

Likewise pronto.

[@mrslalumiere]

I NEED to make some of this :)

[@EasyFreezerMeals]

It's a crazy spice!!! I can't wait to share with you the video where I use this in the recipe!! SO COOL!!!!

[@BakedBeanieSigel]

I dunno if my dehydrator is broke or what, but this stuff is taking forever to dehydrate. 20+ hours and still moist.. in fact maybe just as moist as it was in the beginning

[@EasyFreezerMeals]

It will never get "dehydrated" for whatever reason. Pulse it in the spice grinder or blender (if you have a lot) and see what happens... Add a little cornstarch/rice flour to keep it loose...

[@agentanderson1383]

i like this.

[@mssburr]

Thanks for sharing, I was hoping the video would show the entire process of the fermenting the black garlic.

[@EasyFreezerMeals]

Check out my other black garlic videos. It will show you the whole process 😁

[@MessiahGray]

Can you do Black Onion Powder

[@EasyFreezerMeals]

You know black onion powder would be made the exact same way. Personally I didn't care for it so much so I stopped making. You would need a bunch of onions if you try it. They shrink down a lot..

[@ienfrg]

Imagine drying black garlic, a product that is the result of 8 weeks of drying normal garlic.

[@EasyFreezerMeals]

The black garlic powder is hygroscopic. It will immediately begin to absorb the moisture from the surrounding environment. Adding cornstarch or rice flour helps in keeping it loose.

[@jd5787]

2 Guys & A Cooler??

[@EasyFreezerMeals]

Yes Sir!!!

[@jd5787]

@@EasyFreezerMeals man, I got to get a life. KZbin knows too much about my hobbies! 😂

[@EasyFreezerMeals]

LOL, Oh that's funny!!

[@russsherwood5978]

@@jd5787 so does every govt. on the planet, be safe an blessed

[@qwertyuioppoiuytrewq7537]

use corn starch what is the effect

[@EasyFreezerMeals]

Corn starch can be added as an anticaking agent. It isn't necessary but if you add cornstarch the your black garlic powder will remain loose and easy to work with. If you don't add corn starch then your powder will want to clump up.. Thanks for the comment..

[@Quizer9O8]

Black garlic soil

[@boatbombersstreams7722]

You stole my idea how dare you steal from meemememememememe

[@Test-lo5ko]

This channel is despicable, stealing fresh original ideas from smaller content creators

[@EasyFreezerMeals]

what are you even talking about😂😂. I didn't invent black garlic powder🤣🤣 I just show others how I make it. You should see me make black garlic pickles, vodka, cheddar, ice cream, pasta, and lots more...