Ashta, Middle Eastern Clotted Cream
Ashta is a slightly sweet and indulgent Middle Eastern clotted cream. It is super easy to make, requires only a handful of ingredients, and is featured in most Ramadan desserts.
Ingredients
For the Cheese:
- 4 cups whole milk
- ¼ cup white vinegar
For the Cream:
- 2 cups heavy cream
- ¾ cup whole milk
- ¼ cup granulated sugar
- 4 tablespoons cornstarch
- ½ teaspoon orange blossom water
- 2 crushed mastic rocks
Instructions
- Warm the whole milk in a pot over low heat and let it simmer gently.
- Once it starts to bubble slightly around the edges, add the white vinegar and stir continuously until the milk curdles and separates into curds and whey.
- Remove the curds using a slotted spoon and transfer them to a bowl. Cover and let them cool completely.
- To make the cream base, whisk the heavy whipping cream, whole milk, and cornstarch in a separate saucepan without turning on the heat. Whisk together well until the cornstarch is fully dissolved and no longer clumpy.
- Using a mortar and pestle, crush the mastic with a small pinch of sugar until finely ground. Make sure no large chunks remain.
- Place the saucepan over medium-high heat and add the granulated sugar and crushed mastic.
- Whisk continuously for about 10 minutes until the mixture thickens to a custard-like consistency. You want to continuously whisk so the bottom doesn't burn.
- Once thick, add in the orange blossom water, give it one final stir, and then remove from heat.
- Once the cheese curds have cooled, mix them together until well combined.
- Transfer the cream mixture to a flat plate and cover with plastic wrap so it doesn't develop a crust. Refrigerate until completely cool.
- Your homemade ashta is now ready to be used in pastries and layered desserts or enjoyed on its own! Keep it refrigerated until ready to serve.
Notes
- Use Full-Fat Dairy: Whole milk and heavy cream are essential for achieving the rich, creamy texture of traditional ashta. Skimping on fat will result in a thinner consistency.
- Use a Non-Stick Pan: It is recommended to use a non-stick pan to prevent the cream mixture from sticking and burning.
- Keep Stirring Constantly: When cooking the cream mixture, continuous whisking prevents lumps and ensures a smooth, velvety finish.
- Don’t Overheat the Milk: Simmer the milk gently when making the cheese curds; boiling it too rapidly can affect the final texture.
- Chill Before Mixing: Let both the curd and cream layers cool completely before combining them to achieve the perfect consistency.
- For a Smoother Ashta: Blend the mixture in a food processor for a silkier texture, but keep in mind this may make it slightly softer to work with.
- Prevent a Crust from Forming: When covering your ashta, ensure the plastic wrap touches the surface to prevent a crust from forming.
- Adjust Thickness with Cornstarch: For a thicker consistency, add a little more cornstarch, but don’t overdo it to keep it creamy.
Nutrition
Calories: 1987kcalCarbohydrates: 131gProtein: 47gFat: 145gSaturated Fat: 90gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gCholesterol: 475mgSodium: 524mgPotassium: 2024mgFiber: 0.2gSugar: 114gVitamin A: 6251IUVitamin C: 2mgCalcium: 1627mgIron: 0.4mg
Tried this recipe?Let us know how it was!