Homemade ashta cream

Homemade ashta cream is a staple ingredient in many Middle Eastern desserts, and it’s no wonder why. This rich, velvety cream, made from milk and cornstarch, has a thick, creamy consistency that feels luxurious in every bite. When paired with homemade curdled milk (or even ricotta cheese), it transforms into an ultra-smooth, perfectly textured cream that’s incredibly versatile.

Traditionally, ashta shines in desserts like baklava, where it’s layered between crispy sheets of phyllo dough, creating a decadent balance of textures. It’s also a star in kataifi, a dessert made with shredded phyllo dough, where its luscious filling contrasts beautifully with the crunchy exterior.

But don’t stop there—homemade ashta cream isn’t just for pastries! It’s a dreamy addition to fruit salads, a delicious topping for pancakes, or even an indulgent dip for fresh strawberries. Add a drizzle of honey, and you’ve got a simple yet satisfying dessert that’s pure heaven.

Whether you’re making a classic Middle Eastern sweet or experimenting with modern recipes, homemade ashta cream is the secret to elevating your creations to the next level. It’s a must-have for any dessert lover looking to add a touch of creamy decadence to their table.

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Moreover, ashta can be enjoyed as a topping for fresh fruits, pancakes, or even eaten on its own with a drizzle of honey. Its creamy texture and mild, sweet flavor make it an excellent base for both traditional and innovative dishes, making it a beloved ingredient across the Middle Eastern culinary landscape.

Recipe summary

Flavor Profile: mild, subtly sweet, and rich, with a creamy texture that is both smooth and slightly firm. It has a delicate dairy flavor that pairs wonderfully with the sweetness of desserts and fruits. Additionally,when combined with ingredients like honey or rose water, ashta takes on a fragrant, slightly floral note that is distinctive in Middle Eastern cuisine, enhancing its overall appeal.

Cooking Technique: The technique for making ashta involves two simple steps:

1. Make the Ricotta: First, you prepare the ricotta cheese, either by making it yourself or using store-bought. To make it from scratch, you curdle milk by adding an acid such as lemon juice or vinegar, then strain the curds to separate them from the whey.

2. Create the Cream Mixture: Next, the ricotta is combined with a thickening agent, usually cornstarch, and gently simmered to achieve a smooth, thick consistency. This process ensures that the ashta is velvety and ready to be used in a variety of delicious desserts.

prep time: 10 minutes

cook time: 20 minutes

what is ashta cream?

Arabic ashta is a rich and creamy dessert ingredient commonly used in Middle Eastern sweets. To make Arabic ashta, we follow two simple steps: first, we prepare ricotta cheese, and second, we create a thick cream mixture. Once both components are ready, we combine them to create a smooth, velvety texture.

If you prefer convenience, you can use store-bought ricotta cheese instead of making it from scratch. However, making ricotta at home is quite easy and allows you to control the texture and flavor, ensuring it is fresh and creamy. This homemade approach enhances the quality of the ashta and makes it even more delicious when used in desserts like baklava or kataifi.

why I love to make this Homemade ashta cream recipe

I love making this ashta recipe because it’s incredibly delicious, creamy, and rich. The texture is smooth, and the subtle sweetness makes it the perfect addition to so many Middle Eastern desserts. Whether I use it in katayif, baklava, or just enjoy it with fruit and honey, it always brings a comforting, indulgent touch to any dish. Plus, it’s so easy to prepare, and the results are always satisfying!

Ashta cream ingredients

Full-Fat Milk: Full-fat milk is used in both the milk curdle and the cream mixture. It contributes to the rich, creamy texture of ashta, ensuring that it’s indulgent and smooth. The milk also helps to bind the other ingredients together and enhances the overall mouthfeel of the dessert.

Vinegar: Vinegar is used to curdle the milk when making ricotta cheese. It plays a key role in separating the curds from the whey, creating the base for the cheese. The vinegar doesn’t contribute much flavor but is essential for forming the cheese.

Sugar/Sweetener: The sugar or sweetener in the cream mixture adds the necessary sweetness to balance the richness of the milk and cream. This helps to make the ashta deliciously sweet and suitable for use in desserts.

Cornstarch: Cornstarch is a thickening agent that ensures the cream mixture has the perfect texture. It helps the cream set into a smooth, firm consistency, giving ashta its characteristic creamy yet slightly firm texture.

Rose Water and Orange Blossom Water: Both of these ingredients add fragrant, floral notes to the ashta. They are traditional in Middle Eastern desserts and infuse the cream mixture with a delicate, aromatic flavor that enhances the overall taste and adds depth to the dish.

How to make ashta cream?

Step 1: Prepare the milk curdle:

In a pot, heat the full-fat milk. Once it’s warm, add vinegar and stir until the milk starts to separate into curds and whey.This process will create the milk curdle that forms the base for the ashta.

Let the mixture sit for a few minutes until the liquid becomes clearer. Then, strain the mixture to remove any excess water, leaving behind the curdled milk.
Set it aside to use in the next steps.

Step 2: Prepare the Cream Mixture

In another pot, combine milk, sugar, cornstarch, orange blossom water, and rose water. Stir them together, and then turn on the heat to begin cooking the mixture.

While the mixture heats up, stir constantly to prevent it from sticking to the bottom. This ensures an even texture and prevents burning.

Step 3: Combine the milk curdle with the Cream Mixture

Once the cream mixture thickens, add the prepared milk curdle. Mix well until the cream and curdeled milk are smooth and fully combined.

Step 4:Cool and Refrigerate

Pour the ashta mixture into a plate, cover it with a lid or plastic wrap, and refrigerate for a few hours. This allows the mixture to set before using or serving.

ways to use Ashta cream

1. On its own: First, you can enjoy ashta simply on its own, topped with honey, nuts, and fresh fruit. The creaminess of ashta pairs perfectly with the sweetness of honey and the crunch of nuts, creating a simple yet delightful treat.

2.In Fruit Cocktails: Another option is to add ashta to fruit cocktails. This transforms the drink into a decadent, creamy treat, with the smoothness of the ashta perfectly balancing the fruity flavors.

3. In middle eastern desserts: Ashta is used in many Middle Eastern desserts, such as katayif, halawat el jibin, warbat…………

Tips and tricks

Use full-fat milk to ensure you get a rich curdled milk and a creamy texture in the ashta. If you use low-fat milk, it won’t yield the same results, so stick to full-fat for the best flavor.

• Store ashta cream in a tightly closed container in the fridge, and it will last for up to one week. This allows you to make it ahead of time and enjoy it throughout the week.

• Freeze ashta cream for up to 3 months if you want to store it long-term. When you’re ready to use it, simply take it out and defrost. If you notice excess water, just place the cream in a strainer or gently squeeze out the water with a paper towel.

• Use alternative sweeteners if you prefer. You can replace sugar with honey, maple syrup, or any sweetener of your choice, depending on your taste.

• Substitute ricotta with store-bought ricotta cheese or mascarpone if you prefer a quicker method. These cheeses are similar to the homemade curdled milk and can save you some time without compromising the flavor.

How to store homemade ashta cream

1. How to Store Ashta Cream:

To prevent a film layer from forming on top, store ashta in an airtight container in the fridge, pressing plastic wrap directly onto its surface.

2. How Long Does Ashta Last in the Fridge?

Properly stored ashta will last up to 2 weeks in the fridge.

3. Can You Freeze Ashta Cream?

It’s not recommended to freeze ashta, as ice crystals will form and ruin its creamy texture when thawed.

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