Ashta (Middle Eastern Clotted Cream)
A simple and delightful recipe for ashta, the luxurious Middle Eastern clotted cream made with just two ingredients.
Equipment
- Heavy-bottomed saucepan
- Fine mesh strainer
- Cheesecloth or kitchen towel
- Airtight container
Ingredients
Ingredients
- 4 cups Whole milk Not ultra-pasteurized or UHT
- 2 tablespoons White vinegar or lemon juice
Instructions
- Step 1: Pour 4 cups of whole milk into a heavy-bottomed saucepan.
- Step 2: Place the saucepan over medium heat and gently warm the milk, stirring occasionally.
- Step 3: Once heated, remove from heat and stir in 2 tablespoons of white vinegar or lemon juice.
- Step 4: Cover and let sit for 10-15 minutes until thickened and curds form.
- Step 5: Line a fine mesh strainer with cheesecloth and pour the curdled mixture into it. Let drain for 30 minutes to an hour.
- Step 6: Transfer the ashta to an airtight container and let cool to room temperature before refrigerating.
- Step 7: Chill for a few hours before enjoying on its own or in recipes.
Notes
Store ashta in an airtight container in the refrigerator for up to a week. If it thickens too much, stir in a bit of milk to reach desired consistency.