Made a garlic confit with olive oil, salt and pepper about 4 days ago and have noticed a clear/white film developing on the garlic cloves and on the top of the oil. It was placed in a glass mason jar and left to cool in the fridge about an hour after it was done cooking.
Should I be worried whether this is mold developing or could it just be fat cooling and or solidifying from the oil?
There is also no odor other than the garlic itself.
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