Thank you Suzanne, these are the best instructions given about making Ashta! No other person has ever talked about keeping the fire in low and how long it would take cooking as well as the temperature it should be kept at. This is exactly what I needed to know. Yes, patience is vertue🙏. Yum is very deserving of this wholesome cream !
This is the real authentic Ashta. Thank you so much for your clear elaboration.... do I move the top layer every now and then in these 3 hours? How can I use the remaining milk that separated from the ashta?
Yes it is indeed! Very gentle movement . Very very low heat. Using a diffuser helps keep the temperature even. After the 2 to 3 hours turn off heat. Leave to cool completely undisturbed ( I scooped up in the video to show the immediate result) When cooled cover without touching the surface and refrigerate overnight if you can’t. Then remove the ashta layer that has separated from the milk. What’s left is great in tea/coffee. Enrich a soup. Use to bake with. Add to milk to make yoghurt.
@@graffitiisfreedom13I use double cream that contains more than 35% fat I place the cream on a shallow dish so the cream is about 4-5cm high I place the dish in an oven at 80 degrees Celsius and leave it for 12 hours If you use a fan assisted oven do it a little lower Take it out of the oven and leave it to cool then put it in the fridge for 2-4 hours and is ready just scoop it out of the shallow dish and put it in a container I have done 600ml as that is the size of double cream I can buy in the Uk I have experimented simmering the cream on the stove I did it for 4 minutes then transferred it to a shallow dish and leave it to cool and then put it in the fridge it did work as well but double cream is I think 48% fat so is easy than whipping cream that has less fat
Wow thank you so much for the recipe, one of a few original, if not the only one! Why on earth are there so many recipes with milk and starch claiming it to be ashta? It's more like creme pâtissière if anything..
Hi Suzanne is it normal for the ashta to become thick in the fridge. I might have left the ashta too long on the stove (around 3 hours and a half) until the ashta surface looked like yours in the video. I’m not sure if that is why the ashta seems thicker than the one I eat in desserts at a restaurant. Or is it normal for this to happen in the fridge? Thanks
As I mentioned in the video. The whey that is left you can discard or use in cooking or baking. Remember the essential flavour and fat has been removed.
Thank you Suzanne, these are the best instructions given about making Ashta! No other person has ever talked about keeping the fire in low and how long it would take cooking as well as the temperature it should be kept at. This is exactly what I needed to know. Yes, patience is vertue🙏. Yum is very deserving of this wholesome cream !
You're welcome Claudine! So glad that it was helpful
I have Date Molasses with my Clotted cream. So good
Delicious!
This is the real authentic Ashta. Thank you so much for your clear elaboration.... do I move the top layer every now and then in these 3 hours? How can I use the remaining milk that separated from the ashta?
Yes it is indeed!
Very gentle movement .
Very very low heat. Using a diffuser helps keep the temperature even.
After the 2 to 3 hours turn off heat.
Leave to cool completely undisturbed ( I scooped up in the video to show the immediate result)
When cooled cover without touching the surface and refrigerate overnight if you can’t.
Then remove the ashta layer that has separated from the milk.
What’s left is great in tea/coffee.
Enrich a soup. Use to bake with.
Add to milk to make yoghurt.
I make my clotted cream in the oven at 80 degrees Celsius for 12 hours so I do it over night
Can u give directions and amount n time recipe
Please let us know how!
@@graffitiisfreedom13I use double cream that contains more than 35% fat
I place the cream on a shallow dish so the cream is about 4-5cm high
I place the dish in an oven at 80 degrees Celsius and leave it for 12 hours
If you use a fan assisted oven do it a little lower
Take it out of the oven and leave it to cool then put it in the fridge for 2-4 hours and is ready just scoop it out of the shallow dish and put it in a container
I have done 600ml as that is the size of double cream I can buy in the Uk
I have experimented simmering the cream on the stove I did it for 4 minutes then transferred it to a shallow dish and leave it to cool and then put it in the fridge it did work as well but double cream is I think 48% fat so is easy than whipping cream that has less fat
Love your video how you describe the recipe
It’s similar to Rabri in Pakistan . Yummy !
I love clotted cream with dutch baby with homemade jam and brown butter ❤❤❤😍😍😍
It is Organic meadow 35% heavy cream
Yes, that's the specific brand I was using
Abousse deenek! What a lovely video - thank you habibti!
شكرآ 🙏
Looks yummy
My favorite thank you for sharing 🥰
Thank you 😋
Making Clotted Cream at home right now, tho I put it over a water bath.
Thanks so much Suzanne 🤗.
Wow thank you so much for the recipe, one of a few original, if not the only one! Why on earth are there so many recipes with milk and starch claiming it to be ashta? It's more like creme pâtissière if anything..
Yes indeed.
True ashta has one ingredient .
The added cornstarch to the milk and cooking is a milk pudding, mhallabia.
Amazing ! Can’t wait to try it
I like your pan !
Thanks! :)
Hi Suzanne is it normal for the ashta to become thick in the fridge. I might have left the ashta too long on the stove (around 3 hours and a half) until the ashta surface looked like yours in the video. I’m not sure if that is why the ashta seems thicker than the one I eat in desserts at a restaurant. Or is it normal for this to happen in the fridge? Thanks
Oh ya rub 🥰it's unresestible. Well Done 👏 ✔️ 👍
Thank you!
Why the pot was switched to the larger one?
Nice onnne
Looks fab. What do you do with the liquid that’s drained off?
As I said in the video you can use it for baking as a liquid or discard.
We need the scones recipe please 🥰
تمنيت القشطة وطريقة طبخها من زمان اليوم بسبب مقاطع اليوتيوب وثورتها للاسف عرفت كيف طريقة عملها لكن لايسمح لي بتناولها سامح الله الدكاترة .
Hi Suzanne, do you have a recepe to prepare cream?
Suzanne, where did you get your copper pan you’re using? Thank you!
I’ve had this over 30 years.
It’s made by mauviel
Try it with honey specially in a comb
I did as you see in the video.
My favorite 😊
صحتين والله
👍❤
how many milliliters of vinegar did you put in the pan? Please
No vinegar at all
How can we use the remaining liquid that is left?
As I mentioned in the video. You can discard or use in cooking or baking.
Remember all the fat and flavour has gone.
Doesn’t buttum. Of pan burn?
Not at all. It is on low flame.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
What happened to the remaining milk
As I mentioned in the video.
The whey that is left you can discard or use in cooking or baking.
Remember the essential flavour and fat has been removed.
seen so many recipes that add cornstarch?
Yes. But that is not Ashta truly.
That is more a milk pudding, more like Mhallabia.
@@SuzanneHusseini shukran habibiti, wallah so happy i found your channel. god bless you make some more.
Mmmmmm🌹
When you say cream, is that whipping or heavy cream?
They are essentially the same thing. Should be minimum 35% fat.
But beware that the cream is not ultra pasteurized (UHT) and have stabilizers added to it.
It has to be the best whole cream you can find and fresh.
its whipping cream ?
Yes I am using 35% cream which is also used for whipping cream
Jazak Allah khair
🌺🌺🌺❤️💕🌹💓
misleading how it has "clotted cream" in the title. this is nothing like clotted cream.
This is Arabic clotted cream. It’s not misleading at all.