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How to Make Ashta Recipe

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  • Author: Ava
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings (about 4 cups)

Description

Ashta, also known as clotted cream, is a luscious Middle Eastern dessert cream made by curdling milk and blending it with a lightly sweetened custard infused with fragrant orange blossom water. This creamy delight is perfect for pairing with pastries, fruits, or enjoying on its own as a silky, refreshing treat.

Ingredients

For the Milk Curds

  • 3 cups whole milk
  • 3 tablespoons vinegar

For the Ashta Cream

  • 4 cups whole milk
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 2 tablespoons granulated sugar
  • 1 tablespoon orange blossom water

Instructions

  1. Make the Milk Curds: In a medium saucepan over high heat, bring 3 cups of whole milk to a rolling boil and let it boil for 2 minutes.
  2. Add Vinegar and Separate: Add 3 tablespoons of vinegar and stir frequently as the mixture starts to boil again, about 2 minutes. Remove from heat and continue stirring until the milk separates into curds and whey.
  3. Strain the Clotted Cream: Place a large strainer over a bowl. Using a slotted spoon, carefully remove the clotted cream (milk curds) from the surface of the mixture and transfer it to the strainer, allowing the whey to drain into the bowl. Repeat until only yellowish liquid remains in the saucepan.
  4. Cool the Curds: Let the clotted cream come to room temperature while preparing the ashta cream.
  5. Prepare the Ashta Cream Base: Rinse and wipe clean the saucepan. Add 4 cups of whole milk, ¼ cup all-purpose flour, ¼ cup cornstarch, and 2 tablespoons granulated sugar to the pan. Stir together without heat until smooth and free of lumps.
  6. Cook the Cream Mixture: Place the pan over medium-high heat and cook, whisking constantly, until the mixture boils and thickens to a custard-like consistency, approximately 5 minutes. Remove from heat and stir in 1 tablespoon of orange blossom water. Allow the mixture to cool for 10 minutes.
  7. Blend Curds and Cream: Transfer the milk curds to a high-speed blender with the cooled ashta cream. Blend until smooth and fully combined.
  8. Chill and Serve: Pour the blended mixture into a large shallow dish. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour until cold. Serve as desired. Makes about 4 cups, enough for 12 servings.

Notes

  • Use whole milk for the richest and creamiest texture.
  • Orange blossom water adds a signature floral aroma typical of Middle Eastern desserts but can be omitted or replaced with rose water if needed.
  • Pressing plastic wrap onto the surface is important to prevent a thick skin from forming on the cream.
  • Use fresh vinegar for the best milk curdling effect. White distilled vinegar works well.
  • Ashta can be used as a filling for pastries like baklava or served alongside fresh fruits such as berries or figs.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://quickandsweetrecipes.com/how-to-make-ashta-recipe-2/