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Easy Homeade Ashta for Middle Eastern Desserts

Thickened cream perfect for Ramadan desserts

Course Dessert
Cuisine Arab, Lebanese, Middle Eastern
Keyword Homemade
Total Time 20 minutes
Servings 2 cups
Author Zaatar and Zaytoun

Ingredients

  • 6 cups of milk divided
  • 3 tablespoon white vinegar
  • a squeeze of lemon juice
  • 2 tablespoon sugar
  • ⅓ cup of cornstarch cornflour
  • ⅓ cup of whipping or single cream
  • 1-2 teaspoon orange blossom water

Instructions

  1. In a pot, heat up 4.5 tablespoon of the milk on medium heat until small bubbles start to form around the edges (before it boils)

  2. Then reduce the heat to the lowest, and add the vinegar and a squeeze of lemon juice to the milk so curds start to form

  3. Turn off the hear and scoop out the curds (areesha), transfer to a strainer (sieve) to drain and set aside. You don't need the extra liquid for this recipe

  4. In another pot, add the cornstarch to 1.5 cups of milk and whisk by hand until combined, then add the sugar and cream, and stir on medium heat until it starts to thicken at which point you turn off the heat

  5. Let the pastry cream cool for around 5-10 minutes before adding the areesha and orange blossom water, and combine together

  6. Let the ashta cool for another 15 minutes before adding plastic wrap to the top to avoid a crust forming. When it has cooled for another half an hour or so, transfer to the fridge or use in desserts.