How to extract juice from garlic

Written by daisy cuinn
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How to extract juice from garlic
The juice of garlic has many culinary and medicinal uses. (David Cordner/Photodisc/Getty Images)

Sometimes you just want to use the juice from a clove of garlic for cooking or medicinal purposes. Garlic juice has a milder flavour than chopped garlic but still has the same garlic taste. It's sometimes added to foods via a spray bottle. As an alternative to expensive commercial garlic juice that might contain additives, garlic juice can be made at home with just a few household items.

Skill level:

Things you need

  • Garlic
  • Knife
  • Cutting board
  • Garlic press
  • Fine-mesh strainer
  • Cup
  • Wooden spoon

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  1. 1

    Separate the garlic cloves you'll be using from the bulb. One large garlic clove will make about 1/4 to 1/2 tsp of garlic juice. Use the whole bulb for approximately 3 to 4 tbsp of garlic juice.

  2. 2

    Cut the tough bottoms off of each garlic clove, and remove the skins. If the skin is hard to remove, lay the knife blade flat against the clove and press down firmly to loosen.

    How to extract juice from garlic
    Garlic cloves must be skinned before juicing. (garlic image by Bartlomiej Nowak from
  3. 3

    Place the strainer over a small bowl. Place a skinned garlic clove into the garlic press and hold over the strainer as you press the garlic through the small holes. Use the knife to remove all pressed garlic and add to the strainer. Repeat with all garlic cloves.

    How to extract juice from garlic
    A garlic press expels juice and finely crushed garlic. (Knoblauchpresse image by Yvonne Bogdanski from
  4. 4

    Mash the pressed garlic with a wooden spoon against the mesh of the strainer so the juice flows into the bowl. Continue until the garlic solids are no longer moist. At this point, you should have your desired amount of fresh garlic juice.

Tips and warnings

  • If you're making a larger batch of garlic juice, you can use a food processor instead of a garlic press to purée the cloves.

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