Help needed with a yogurt-based pasta sauce.
It's almost there, but... I'm living in Israel, and I have several jars of labnah in olive oil (very well drained yogurt, rolled into balls and packed into a jar with olive oil and seasonings). The chili-spiced version seems perfect for a pasta sauce -- I started with a 'mock alfredo sauce' approach, and heated several of the balls through and thinned it with a bit of cream and some of the hot pasta water. I've tried milk (doesn't work at all) and varying amounts of cream and the olive oil. Even over very low heat, it comes out just a bit grainy. Suggestions?