Ashta Cream

honey being drizzled onto ashta ream on a pink kitchen linen

This delicious homemade Middle Eastern ashta, or clotted cream, is so good. You can enjoy it by drizzling with honey and scooping up with a piece of bread, or use it as an element in many Middle Eastern desserts. Just a few ingredients, and so surprisingly easy!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 5

Cook Time 15

Servings people

Calories 341kcal

Author Farah Abumaizar

Equipment

large saucepan
Slotted spoon or strainer

Ingredients

For the curds:

2.5 liters whole milk (10.5 cups)
5 tablespoon white vinegar

For the cream:

500 ml whole milk 2 cups
4 tablespoon cornstarch (cornflour)
1 tablespoon orange blossom water
1 tablespoon rose water

Instructions

Add the 2.5 liters of whole milk to a large saucepan over medium high heat. Once the milk starts to simmer, but before it comes to a rolling boil, add the white vinegar.
Let the mixture boil for 2 minutes without stirring, at which point you'll see curd s form at the surface. After 2 minutes, use a slotted spoon to remove the clotted cream curdles from the surface, and place them in a strainer that's set over a large bowl. Keep scraping off the surface of the milk until all that's left is the yellow liquid in the pot. You can discard the yellow liquid.

For the cream:

In another medium saucepan, add the 500ml of whole milk and whisk in the cornstarch. Place this mixture on medium low heat, and keep whisking until thickened into a custard that's a gravy like consistency. Off the heat, whisk in the orange blossom and rose water.
Cool for 5-10 minutes, then add in all the clotted cream curds from the strainer and mix to combine. You can break up the larger clumps, but I don't like this too smooth, the texture is a key component of ashta! Place plastic wrap directly on the surface of the cream and refrigerate for at least 2 hours before using in recipes or enjoying. This will last 4-5 days in the fridge.

Video

Notes

Ingredient Notes:

Whole Milk: Use only full fatmilk for both the curdling and cream base. Skim or low-fat milk won’t yield the same rich texture.
White Vinegar: This helps curdle the milk quickly. You won't taste it!
Cornstarch: Also known as cornflour, this thickens the milk into a custard-like cream.
Rose Water & Orange Blossom Water: These give Ashta its signature Middle Eastern aroma. You can use just one if you prefer a milder floral note.

Recipe Tips for Success:

Skim Thoroughly: When making the curds, keep skimming the surface of the milk with a slotted spoon until only yellow whey remains, so you get as much ashta yield as possible
Whisk Constantly: While thickening the milk with cornstarch, whisk continuously to prevent lumps and avoid burning the bottom of the pan.
Let the Cream Cool Slightly Before Combining: Mix in the curds after the cream has cooled for 5–10 minutes so the curds don't immediately melt into the cream.
Preserve Texture: Don’t overmix if you prefer a more traditional, slightly grainy texture. You can also lightly mash the curds if you like it smoother.
Use Plastic Wrap Properly: Press plastic wrap directly onto the surface of the cream to prevent a skin from forming as it chills.
Chill Before Serving: Ashta tastes best after chilling for at least 2 hours. This it to set properly and sets the stage if you want to use it in a dessert.

❄️ Storing Leftovers:

Refrigerate: Store in an airtight container in the fridge for up to 3–5 days.
Prevent Skin Formation: Always place plastic wrap directly on the surface before sealing the container to avoid skin forming.
Do Not Freeze: Freezing will cause separation and ruin the creamy consistency—Ashta is best enjoyed fresh or freshly chilled.

Nutrition