Lebanese Mom’s Ashta Recipe
Ashta is a clotted cream used for all types of delicious desserts in the Middle East. It’s so creamy, delicious, and versatile. It acts as a canvas for other flavors, as it’s not very sweet on its own. I’ll show just how easy it is to make your own.
Just please note, this recipe makes a lot of ashta, so you may want to half it.
INGREDIENTS FOR MY MOM’S ASHTA RECIPE:
- Whole Milk– our base
- Distilled White Vinegar – helps in causing separation of the curds from whey
- Orange Blossom Water – adds flavor
- Granulated Sugar – adds sweetness
HOW TO MAKE MY MOM’S ASHTA RECIPE:
Heat Up the Milk:
- Pour your milk into a large pot. Heat up over medium-high heat until the mixture reaches 165F.
- Once it reaches the proper temperature, stir in the vinegar. It will immediately separate. Heat the mixture to 180F.
- Line a large bowl with a double layer of cheesecloth and pour your milk through the cloth into the bowl. Be careful as the milk is very hot. You may have to do this in batches. Dump out the whey, then pour again. Tie the cheesecloth and let it continue to drain as it cools to room temperature, then place it in the fridge to cool for at least an hour. After it sets up, it will look like this.
Mix the Ashta:
- In a food processor, add half of the cooled ashta along with the granulated sugar and pulse.
- Add in the rest of the ashta mixture along with the orange blossom water and mix until it’s smooth, creamy, and no longer crumbly/firm. You can taste and tweak the ashta to your liking by adding more or less sugar and orange blossom water. To me, the amounts I listed work well.
- Place in a container and refrigerate until ready to use.
- You can now use the ashta for any type of dessert that calls for it, including atayef! Enjoy!
MORE GREAT LEBANESE RECIPES:
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Lebanese Mom’s Ashta Recipe
Make a lot, so half it if you don't want so much.
Equipment
- 1 cheesecloth
- 1 thermometer
Ingredients
- 1 gallon of whole milk
- 2/3 cup distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 cup orange blossom water
Instructions
Heat Up the Milk:
- Pour your milk into a large pot. Heat up over medium-high heat until the mixture reaches 165F.
- Once it reaches the proper temperature, stir in the vinegar. It will immediately separate. Heat the mixture to 180F.
- Line a large bowl with a double layer of cheesecloth and pour your milk through the cloth into the bowl. Be careful as the milk is very hot. You may have to do this in batches. Dump out the whey, then pour again. Tie the cheesecloth and let it continue to drain as it cools to room temperature, then place it in the fridge to cool for at least an hour. After it sets up, it will look like this.
Mix the Ashta:
- In a food processor, add half of the cooled ashta along with the granulated sugar and pulse.
- Add in the rest of the ashta mixture along with the orange blossom water and mix until it’s smooth, creamy, and no longer crumbly/firm. You can taste and tweak the ashta to your liking by adding more or less sugar and orange blossom water. To me, the amounts I listed work well.
- Place in a container and refrigerate until ready to use.
- You can now use the ashta for any type of dessert that calls for it, including atayef! Enjoy!
Notes
- Store covered in the fridge, lasting about a week.
- You can adjust the orange blossom and sweetness to taste.
