3 cups of whole milk (preferably raw)
3 cups of half-and-half (milk with cream)
½ teaspoon of rose water
½ teaspoon of orange blossom water
½ teaspoon of freshly squeezed lemon juice
A pinch of sugar (optional)
Sliced Fruit of Choice
In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. If you choose to add a pinch of sugar (optional) you can add it initially to the milk.
Add the lemon juice and see the milk immediately starting to clot.
Add the rose water and orange blossom water, stir well.
Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer.
Continue collection process until milk in saucepan turns into a near clear color. You may need to add a few more drops of lemon juice to induce more clotting, but don’t add too much.
When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and walnuts or raw pistachios.
Serve fresh at room temperature or serve cold.
Note: Ashta requires refrigeration and It can last 2-3 days in the fridge.