Ashta

Ashta

By
From
New Feast
Makes
300ml
Photographer
Alan Benson

Ashta (or kaymak) is a type of clotted cream that is delectably rich – around 60 per cent butterfat – and has a slight lactic tang. It is popular in many Middle Eastern countries, and particularly in Turkey, where it is eaten at breakfast with honeycomb or fresh fruit preserves. Ashta is often made from water buffalo milk or, otherwise, from cow’s milk. It’s produced commercially, but many households still make their own, as it’s easy to do, requiring little skill but only time.

Ingredients

Quantity Ingredient
250ml pure cream
50ml sour cream
40ml mild-flavoured honey
1 orange, finely zested
1 teaspoon orange flower water

Method

  1. Combine all the ingredients in a saucepan and very, very slowly bring to the boil. As soon as the mixture starts to bubble, lower the heat and keep it at a low simmer for 10 minutes. Tip into a shallow bowl (not plastic) and leave overnight, outside the refrigerator, wrapped in a blanket. Refrigerate until required. It will keep for 3–4 days.
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