2 heads of garlic - cloves separated and peeled.
- Add all the cloves of garlic to a small-medium sized pot, preferably a cocotte type because it distributes the temperature very well, which allows the garlic to cook evenly, and it also has a thick base that minimizes the risk of burning it.
- Cook over low heat, the minimum of your stove top (little bubbles will pop up onto the surface but it should not boil or sizzle), for 30-45 minutes or until they melt like butter when pressed.
- Let them cool completely and transfer them to a jar. Cover them with the cooking oil. If you have leftover oil, save it too as it is a spectacular garlic infused oil.
- Store in the fridge for up to 3-4 months (bear in mind that the fat solidifies in the fridge, so the oil may harden, and this is expected. Returning it to room temperature will make it liquid again). Enjoy!