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Make Homemade Ashta
If you’re interested in learning how to make ashta but have heard it’s difficult, I’ve got the best shortcut method for making this sweet, milk-based dessert that’s just as good as the longer more traditional version.
It’s important to note that this recipe for making ashta is not the authentic way that Middle Eastern bakeries make it for pastries, which involves boiling milk over and over again. This will form a skin on top that you will skim off and use to make clotted cream, which is then mixed with sugar and orange blossom water. That process takes many hours, but this ashta recipe is only about 20 minutes of active time and then can be used for Layali Lubnan, Atayef, Knafeh, Lebanese fruit cocktails or eaten on its own!
Happy Cooking!
– Yumna
What is Ashta?
Ashta is similar to clotted cream commonly used in Middle Eastern desserts. The key difference is that ashta is made from simmered milk, while clotted cream is made from unpasteurized heating cream. It’s made by skimming the cream that forms on top of boiled milk, similar to the way ricotta is made, and used as a stuffing or topping in many Lebanese desserts.
Homemade Ashta Ingredients
- Milk: For the creamiest consistency, whole milk works best. You could also try making ashta with 2% milk. For a creamier consistency and extra flavor, you can substitute some of the milk for heavy cream. Use 1 cup of heavy cream to 3 cups of milk for the ashta cream.
- Vinegar: Vinegar helps form a skin on the milk, creating curds that are removed and used to make ashta, giving it its creamy texture, similar to cheese or yogurt.
- Flour + cornstarch: These two ingredients thicken the recipe into a smooth and creamy consistency.
- Sugar: Use granulated sugar.
- Orange blossom water: A typical Middle Eastern ingredient that adds a distinct floral aroma and flavor. You can swap with vanilla extract but it’s not the same.
How to Make Lebanese Ashta
While the setting process takes hours, the hands-on part of this recipe is much less and only requires a few steps of making the curds and the cream, and then blending them into a smooth ashta cream.
Make the Milk Curds
Make the Ashta Cream
Combine Milk Curds and Ashta Cream
How to Make Ashta
Ingredients
For the milk curds
- 3 cups whole milk
- 3 tablespoons vinegar
For the ashta cream
- 4 cups whole milk
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons granulated sugar
- 1 tablespoon orange blossom water
Instructions
Make the milk curds
- In a medium saucepan over high heat, bring the milk to a rolling boil and allow it to boil for 2 minutes.
- Add the vinegar and stir frequently until the mixture starts to boil, about 2 minutes. Remove from heat but keep stirring until the mixture separates.
- Set a large strainer over a bowl. Use a slotted spoon to remove the clotted cream from the surface of the saucepan and transfer it to the strainer set over the bowl to catch the whey. Continue the process until only a yellow liquid remains in the saucepan.
- Allow the clotted cream to come to room temperature while you prepare the ashta cream.
Make the ashta cream
- Rinse and wash the saucepan. Place the milk, flour, cornstarch and sugar inside and stir together without heat until well combined with no visible lumps.
- Turn on the heat to medium-high and cook, whisking constantly until the mixture boils and thickens like a custard, about 5 minutes. Stir in the orange blossom water and allow it to cool for 10 minutes.
Combine the milk curds and ashta
- Blend the milk curds with ashta cream in a high speed blender until smooth and well combined.
- Transfer to a large shallow dish, then press a plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until cold, at least 1 hour, and serve as desired. Makes 4 cups.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Ashta recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Use mascarpone instead of making the clotted cream. This is a shortcut method if you’d like to use to make the ashta using mascarpone. Use ½ cup.
- Use ricotta instead of making the clotted cream. This is another shortcut method you can try if you don’t want to make the clotted cream. Use ½ cup.
Recipe Tips
- Whisk constantly. When adding the milk, cream, and flour to the pot, keep on whisking to get the smoothest, velvety consistency and prevent lumps of flour.
- Keep on scooping the clotted milk. Once you start seeing the clumps of cream, you can remove them from the pan. Keep movement in the liquid so it doesn’t scorch the curds, and continue until you are left with a small amount of yellow liquid.
- Use plastic wrap to cover the cream. Press the plastic directly onto the surface before refrigerating to prevent skin from forming on the top.
- Whip before serving. This isn’t necessary, but whisk the cream after setting if you want a more spreadable ashta to smear on desserts. It will be smoother, much like a thin yogurt.
- Make it sweeter. Ashta isn’t a very sweet cream, so it pairs well with other sweeter recipes. You can add more sugar to the mix for a sweeter ashta, which is great for eating by itself, like a fruit parfait, or drizzle honey.
Recipes to Make with Homemade Ashta Cream
- Layali Lubnan (Semolina Pudding)
- Atayef
- Lebanese Style Fruit Cocktail
- Semolina Pudding
- Lebanese Rice Pudding
- Stuffed Dates
- Almond Cake
- Grilled Fruit Kabobs
- Watermelon Fruit Pizza
FAQs
The key to storing ashta is preventing a film layer from forming on top. To do so, store it in an airtight container in the fridge and leave the plastic on the surface. Ashta will keep in the fridge for about 2 weeks when stored properly.
No, it’s best not to freeze ashta. The milk will form ice crystals while freezing, affecting the creamy texture when thawed.
How long can you keep?
Ashta will keep in the fridge for 2 weeks when stored properly. Store it in an airtight container in the fridge with plastic on the surface to prevent a film layer from forming on the top. Hope that helps!
Thank you so much for posting this recipe! I have been trying to figure out what ashta was for many years. I used to get a fruit cocktail with mango juice ashta, honey and pistachios on top at my then local shawarma spot and it was one of my all time favourite treats. Sadly, after moving away I couldn’t figure out what the “custard/cheese” was on top to duplicate it myself. Super excited, I can’t wait to make this. Thanks again!
Aww, that makes me so happy to hear! So glad you found the recipe!
Would I be able to replace the curded milk for Mascarpone instead? And if so, how much should I add?
Yup! You can use mascarpone or ricotta instead of making the clotted cream. I recommend 1/2 cup.
Can the Orange Blossom be replaced with Orange Extract or any other ideas?
Hey Sonly! If you taste both orange extract and orange blossom water, you can definitely taste (and smell) the difference. Extract is made from the fruit, and blossom water from the flowers. If you don’t mind a slightly less floral and more citrusy taste, extract should work. Of course, use less than the recipe calls for as extract is stronger. Maybe add a bit at a time and adjust to your tastes?
Thanks B, I found 2 bottles of Orange Blossom in a Middle East store so it’s all good even though I haven’t tried the recipe yet. Have a blessed day ❤️
This ashta recipe is delicious! I used it for knefe and atayef and it worked great. Don’t worry about the vinegar–you don’t taste it at all. A double recipe fills up a 9 x 14 in. baking pan. I also used a handheld immersion blender to mix the curds with the custard since I don’t have a regular blender. The only problem is that the ashta is so good that you may eat it all while you are making it LOL! 😀 Thank you, Yumna! You are awesomeeee. <3
Aw, thank you, Sarah! You’re awesome!!!