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Overhead shot of Ashta cream served in a white bowl with a dessert spoon, garnished with crushed pistachios and 2 slices of fresh strawberry
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Ashta Recipe

Make a rich and creamy homemade Ashta in under half an hour of active time. Perfect to be served on its own, as a topping, or stuffed into pastries or other Middle Eastern desserts.
Author Diana
Servings 12 servings
Prep Time 5 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 25 minutes

Equipment

Ingredients

Milk Curds (Aresheh):

  • 4 cups (960 ml) whole milk pasteurized, but not ultra-pasteurized/UHT
  • 2 tablespoons (30 ml) white vinegar or lemon juice

Ashta:

  • 3 cups (720 ml) milk whole or 2%
  • ¼ cup (45 g) fine semolina
  • 2 tablespoons (20 g) cornstarch
  • 1 tablespoon (12 g) granulated sugar optional
  • 1 teaspoon (5 ml) orange blossom water optional
  • 1 teaspoon (5 ml) rose water optional

Instructions

Milk Curds:

  • Add the milk to a large pot over medium-high heat.
  • Keep stirring the milk to prevent scorching. Allow it to reach 195°F/90°C, (a candy thermometer is very helpful here); it’s important that it does not boil.
  • Add the vinegar, give it a stir, and turn off the heat. Now leave the mixture to rest and separate into curds and whey for 5 minutes WITHOUT stirring.
  • Strain the milk curds with a fine mesh sieve, and allow to cool completely.

Cream:

  • In a large pot over medium heat, combine the semolina with cornstarch, sugar, milk, and heavy cream. Whisk to combine until no lumps remain.
  • Bring the mixture to a boil as you keep stirring the mixture, then cook for 3 more minutes or until the mixture has thickened.
  • Remove from heat, and mix in orange blossom and rose waters if desired.
  • Add the milk curds to the cream mixture, and combine.
  • Transfer to a glass dish or bowl, and cover with plastic wrap directly on the cream to avoid forming a skin. Allow to cool completely, then chill in the fridge for at least 2 hours before using. Whisk before using.

Notes

  1. Stir Continuously: Keep stirring the milk while heating to prevent burning.
  2. Use Full-Fat Milk: Do not use low-fat or ultra-pasteurized/UHT milk or cream.
  3. Optional Cheese Shortcut: Instead of making milk curds, use ½ cup mascarpone or ricotta cheese.
  4. Smooth Texture: For smooth Ashta, blend before chilling. Remember to stir or whisk before serving.
  5. Flavor Addition: Optionally, flavor with orange blossom or rose water.
  6. Refrigeration: Store by covering with plastic wrap directly on the cream to prevent skin formation, for up to 10 days in the fridge.
  7. No Freezing: Freezing changes the texture, making it less creamy.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 231IU | Calcium: 176mg | Iron: 0.2mg
Find it online: https://littlesunnykitchen.com/ashta/