Make the milk curds

Cup of Yum
1. In a medium saucepan over high heat, bring the milk to a rolling boil and allow it to boil for 2 minutes.
2. 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.
3. 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.
4. Allow the clotted cream to come to room temperature while you prepare the ashta cream.

Make the ashta cream

1. 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.
2. 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

1. Blend the milk curds with ashta cream in a high speed blender until smooth and well combined.
2. 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.