How to Make Ashta
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5
How to Make Ashta
Description
This recipe starts by boiling whole milk and adding vinegar to curdle it, separating out the clotted milk cream from whey. The clotted cream is drained and allowed to reach room temperature. Separate from this, an ashta cream is made by blending flour, cornstarch, milk, and sugar, then cooking the mixture while whisking until thick and custard-like before flavoring with orange blossom water.
The clotted cream and thickened ashta together create a delicately flavored dairy base often used in Middle Eastern desserts. The orange blossom water adds a fragrant floral note.
Storing ashta properly prevents a skin from forming; keeping it in an airtight container with plastic wrap on the surface in the refrigerator extends shelf life up to two weeks. Variations on flavoring include substituting rose water or vanilla extract depending on preference.
Ingredients
For the milk curds
- 3 cups milk whole
- 3 tablespoons vinegar
For the ashta cream
- 4 cups milk whole
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon orange blossom water
Instructions
Make the milk curds
- In a medium saucepan over high heat, bring the milk to a rolling boil and allow it to boil for 2 minutes.
- Add the vinegar and stir frequently until the mixture starts to boil, about 2 minutes. Remove from heat but keep stirring until the mixture separates.
- Set a large strainer over a bowl. Use a slotted spoon to remove the clotted cream from the surface of the saucepan and transfer it to the strainer set over the bowl to catch the whey. Continue the process until only a yellow liquid remains in the saucepan.
- Allow the clotted cream to come to room temperature while you prepare the ashta cream.
Make the ashta cream
- Rinse and wash the saucepan. Place the milk, flour, cornstarch and sugar inside and stir together without heat until well combined with no visible lumps.
- Turn on the heat to medium-high and cook, whisking constantly until the mixture boils and thickens like a custard, about 5 minutes. Stir in the orange blossom water and allow it to cool for 10 minutes.
Combine the milk curds and ashta
- Blend the milk curds with ashta cream in a high speed blender until smooth and well combined.
- Transfer to a large shallow dish, then press a plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until cold, at least 1 hour, and serve as desired. Makes 4 cups.
Notes
- Store ashta in an airtight container with plastic wrap on the surface to prevent film formation; it keeps for up to 2 weeks refrigerated.
- Orange blossom water can be replaced with rose water or vanilla extract for different aromatic profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 54mg | 2% |
| Potassium | 216mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 231IU | 5% |
| Calcium | 176mg | 18% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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