Lebanese Clotted cream (Ashta)

Yields 1.5 cups

Calories (Per serving): 234

Carbs: 20g

Fat: 12g

Protein: 11g

INGREDIENTS

INSTRUCTIONS

Reserve 1 cup from the 2L milk, set aside.
In a medium saucepan, add the remaining milk & heat on high until it reaches a rolling boil.
Add the 3 Tbsp Vinegar & lower the heat. This will cause the milk to curdle. Keep the milk on low for about 2 minutes.
Turn off the heat & strain the curdled milk in a colander. Allow to cool.
In a separate small saucepan, (cold) whisk together the remaining 1 cup of milk with the cornflour & sugar until well combined & you're left with no visible lumps.
When dissolved, stir gently over a low heat until the mixture thickens.
Add the orange blossom, rose water and allow to cool slightly.
When the cornflour mixture reaches room temperature, add the curdled milk & mix well.

Orange blossom and rose water can be substituted for vanilla- but this is the traditional recipe.

RECIPE NOTES

When you want to use the ashta, stir the mixture with a a spoon to loosen slightly.
This ashta recipe will keep in the fridge for about a week. Keep in an airtight container.

Recent Posts