My mother, who has made everything under the sun, says 'don't bother'.
You end up with more than you can deal with, you can't freeze it and it's not noticeably better than shop stuff.

Instead you should do my trick of pouring the best olive oil you can afford (and a couple of shredded parsley leaves) on the top of it and making sure it’s room temperature – this improves it many times over.
( Monty Boyce, My cheese game is strong, Wed 1 Jun 2011, 9:18, 1 reply, 15 years ago)

I find shop bought to have too much garlic in
I was going to substitute it with chilli
( sporters I’m sincerely gratitude to you, Wed 1 Jun 2011, 9:27, Reply)