The best garlic juice for cooking comes from raw, unprocessed garlic. Make sure to purchase a sturdy, firm bulb from a farmer’s market – processed garlic is not suitable for cooking. The juice is more concentrated and flavorful if it’s fresh and not pasteurized. Ask the produce department manager for advice on the best method. In addition, buy the most local products and choose fat-free varieties.
One of the simplest methods is to strain the juice from garlic by using a coffee filter. The coffee filter will catch the flavor but not the texture.