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Various recipes call for making flavored oil or ghee by adding raw garlic cloves to fat, cooking over low heat for some time, and then straining the result.

Since I'm pretty wary of raw garlic in fat (botulism paranoia), I'd like to know if anyone can explain how safe this is. The garlic itself is strained out at the end, but can botulinum spores persist in the fat itself?

I imagine there is some temperature/time combo that makes this safe. For example, if I remove the milk solids from butter, add garlic to the clarified butter, and bring the result to a low simmer for 20 minutes -- good?

I should specify that the recipes I'm looking at call for making a large quantity of flavored ghee at once and then storing it for weeks afterward.

Various recipes call for making flavored oil or ghee by adding raw garlic cloves to fat, cooking over low heat for some time, and then straining the result.

Since I'm pretty wary of raw garlic in fat (botulism paranoia), I'd like to know if anyone can explain how safe this is. The garlic itself is strained out at the end, but can botulinum spores persist in the fat itself?

I imagine there is some temperature/time combo that makes this safe. For example, if I remove the milk solids from butter, add garlic to the clarified butter, and bring the result to a low simmer for 20 minutes -- good?

Various recipes call for making flavored oil or ghee by adding raw garlic cloves to fat, cooking over low heat for some time, and then straining the result.

Since I'm pretty wary of raw garlic in fat (botulism paranoia), I'd like to know if anyone can explain how safe this is. The garlic itself is strained out at the end -- but can botulinum spores persist in the fat itself?

I imagine there is some temperature/time combo that makes this safe. For example, if I remove the milk solids from butter, add garlic to the clarified butter, and bring the result to a low simmer for 20 minutes -- good?

Various recipes call for making flavored oil or ghee by adding raw garlic cloves to fat, cooking over low heat for some time, and then straining the result.

Since I'm pretty wary of raw garlic in fat (botulism), I'd like to know if anyone can explain how safe this is. The garlic itself is strained out at the end -- but can botulinum spores persist in the fat itself?

I imagine there is some temperature/time combo that makes this safe. For example, if I remove the milk solids from butter, add garlic to the clarified butter, and bring the result to a low simmer for 20 minutes -- good?