Ashta is a popular “staple” ingredient when it comes to Middle Eastern desserts and is perfect for topping and filling your favorite pastries. So learning how to make this Lebanese clotted cream will ensure you have it when you need it. The process is simple and quick, resulting in a delicious rich ashta cream, just like I remember from my childhood.
What is ashta
This popular Arabic ingredient (aka qishta, kashta, and ghista) is a type of Middle Eastern clotted cream (similar to British clotted cream) made by heating and coagulating milk. It is usually sweetened and delicately flavored with orange blossom or rose water.
How to make ashta
Step 1: Curdle the milk: In a large saucepan, bring 4.5 cups of milk to just below a boil over medium heat, stirring occasionally (to stop scolding at the bottom of the pan). Then remove the pan from the heat. Add the vinegar, and stir very gently but continuously with a spatula as the milk clots and forms curds. Finally, scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Then set aside to cool. Step 2: Prepare the creamy mixture: In a small saucepan (pot), add ½ cup of milk with the cornstarch and mix until lump-free. Then, add the remainder of the milk, the sugar, and the cream. Heat over medium, constantly stirring (with a whisk or spatula), until the mixture begins to thicken (about 10-15 minutes). Set the mixture aside to cool for several minutes. Then gently mix in the curds, rose water, and orange blossom. Finally, transfer the mixture to an airtight container (or bowl covered in plastic wrap) and chill in the fridge for at least 2 hours (I prefer overnight) before using. Make sure to mix the ashta cream before serving. Press a layer of plastic wrap directly over the “clotted cream” surface to prevent skin from forming while it chills.
Ways to use ashta
This homemade ashta is highly favored in Middle Eastern desserts for its versatility. It serves beautifully as either a pastry filling, a topping, or on its own. Enjoy it:
On Its Own: Enjoy ashta by itself with a drizzle of honey on top and some pistachios. Alternatively, spread it inside warm white bread with honey for a simple, delightful snack. As a Topping for Rice Pudding: This creamy pudding is topped with a dollop of ashta for extra richness. Add to Fruit Cocktail or Fruit Salad: chopped fruits topped with ashta for a luxurious twist. As a filling: Use as a filling for dates and Lebanese desserts such as qatayef, osmalieh, halawet al jibn, and kellaj Ramadan.
If you try this homemade ashta cream, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Store: Once prepared, store it in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, so aim to use it all within that time.
