Ashta - Clotted Cream

When I’m faced with a plate full of Arab sweets, my eyes always go straight to anything filled with ashta. Pillowy, rich and just slightly floral, it’s the first thing I reach for, every time.

Ashta, is a much loved and popular clotted cream of Arab desserts. It’s comforting and nostalgic, with a texture somewhere between custard and ricotta. Making it from scratch might sound daunting, but once you’ve done it a couple of times, it becomes second nature. It’s simple, soothing and so worth it.

Here’s how to make it:

Ingredients

8 cups milk

1/4 cup white vinegar

1/2 cup cornflour

1/4 cup sugar

1/3 cup cream

1 tbsp rose water

1 tbsp orange blossom

Method

1. In a large pot, bring 6 cups of milk to a gentle boil but don’t let it boil. Turn off heat.

2. Stir through the vinegar and continue to stir. The milk will begin to separate into curds & whey. Scoop out the curds into a sieve over a large bowl & allow the whey to strain away. Let the curds sit in the sieve to drain well & discard the whey.

3. In a saucepan, dissolve the cornflour in 1/2 cup of cold milk from the remaining 2 cups. Add the sugar, cream & the last of the milk, 1 1/2 cups.

4. On medium heat, use a whisk to keep stirring until this mixture thickens.

5. Allow this to cool before you add the strained curds to it. Add the rose water & orange blossom. Mix to combine well.

6. Cover the surface with cling wrap and refrigerate over night.

7. Remove from fridge & give the ashta a good mix before using.

NOTES:

• Once you add the vinegar, give the milk a few minutes to fully separate. Don’t rush this step. Stir gently and patiently. The curds should be soft and fluffy, not rubbery.

• Let the curds sit in the sieve for at least 10–15 minutes. Too much whey left in the curds can make the final texture watery.

• For creamier results, don’t press the curds. Just let them drain naturally.

• Stir the cornflour mixture constantly with a whisk to avoid lumps and prevent the bottom from catching.

• Once the mixture starts to thicken, lower the heat and keep stirring until it’s a smooth, pudding-like consistency. It will continue to thicken slightly as it cools.

• Make sure both the cornflour custard and the curds are at least room temperature before combining. Mixing them while hot can break the delicate curds or cause separation.

• The rose water and orange blossom vary a lot in intensity. Taste before using and reduce to 2 tsp of each if you prefer a more subtle flavour.

• For a richer version, replace 1/3 cup of the milk with extra thickened cream in the custard base.

• Refrigerate at least overnight. This is important and helps the flavours meld and the texture firm up.

• Ashta may separate slightly in the fridge. A good stir brings it back to its creamy consistency before using in desserts like znoud el sit, atayef or fruit bowls.