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Lebanese Clotted cream (Ashta)

  • Writer: Basma Masri
    Basma Masri
  • Jun 2, 2020
  • 1 min read

Yields 1.5 cups

 

Calories (Per serving): 234

Carbs: 20g

Fat: 12g

Protein: 11g

 
 

INGREDIENTS

  • 2 Litres full fat milk

  • 3 Tbsp white vinegar or apple cider vinegar

  • 1 heaped Tbsp cornflour

  • 2 Tbsp sugar

  • 1 Tsp rose water

  • 1 Tsp Orange blossom

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.

  • Pour into a bowl and refrigerate, ready for use.

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.

 

 
 
 

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