How To Make Lebanese Ashta (Clotted Cream) القشطة اللبنانية

[@WhatevertheTruth478]

I LOVE YOUR RECIPES.. HAKAN IN SYDNEY ❤️❤️❤️

[@WhatevertheTruth478]

Do you also show how too make HALATARIS, if i was too make the same recipe as you are showing, and add rice flour and mozzarella cheese, with the rose water and orange blossom water, is that how too make HALATARIS???❤ Hakan in Sydney

[@hibaberberysalem]

Excellent recipe 👌 I tried it 😋

[@elizabethremedios4588]

Thank you! You are Grrrrrrrrrrrreeeeeeeeaaaaatttttttt teacher!

[@MikeHughJass]

I'm a bit confused with this one. Perhaps you can clarify? This would appear to be Lying Eshta 'Eshta Kazaba'. To me, this is bread pudding. You can make a far more classic ashta (aka geymar, nata) on a stove top in about 15-20 minutes followed by an ice bath or time in the refrigerator to cool. The base is a cream reduction, nothing more. Using a wide pan, you drive off ~40% of the water from heavy cream over low heat (~90 C) which is not complicated nor time consuming. Add your sugar, or not, orange blossom water and rose water, done. If you accidentally reduce it too much, add back in some heavy cream and whisk. For those saying this is not "clotted cream" or "Devonshire cream" I would suggest they read up on the historic method used to make that. It was large shallow vats of whole milk, simmered over low heat for a very long time. With Ashta, you simply retain more of the water than clotted cream so that it has a texture closer to pudding than butter. Tukey, Egypt, Iraq, India, and even Mexico all have an identical base dish with about the only difference being flavoring. I just dont see a purpose for the time and expense of the diced bread and starch.

[@orkii628]

Henry you’re the best chef ever!!!!!!!!!!!!!!

[@alexg4690]

I've always wanted to know how to make clotted cream. Your recipe is easy to follow and make. Thank you Henry.

[@MrKErocks]

This not even close to clotted cream. Check out foodwishes clotted cream video.

[@HenrysHowTos]

The foodwishes video is based on devonshire clotted cream which is completely different to lebanese clotted cream

[@alexg4690]

Yes, it is. Because the one I want to learn is the lebanese clotted cream.

[@mkassis713]

What a nice recipe-thanks for sharing.Ashta is so good!!!

[@GLaDOShugger]

thank you so much for making this video, and the next one about halawet el jibn too. :) so cool and non-intimidating, I really feel like I can go try to make this now!

[@souzanyounes6400]

Hello,I did your Ashta and it’s the best .thank you 👍👍

[@shaheenaaboo6482]

Hi can we use it in stuffings?

[@MrBat000]

Now I know how Ashta is made! I was thinking they would skim the surface layer of the milk all these years! Lol.

[@paulbuilder5590]

Is cream milk means 3.5% fat or 18% or more? Is the corn Fluor you mean corn starch?

[@aiman24]

Hi, the video was very nicely instructed... How long would this Ashta last?? How long will it be good for in the fridge? Would it still be good if orange blossom water is not used? (very difficult to come by here)

[@HenrysHowTos]

Yes rose water alone will be just as nice. I would give it about a week in the fridge

[@aiman24]

Henrys HowTos Thank you Henry

[@rahilafairoon]

Hi chef,Can we eat normally? or this is like dip?

[@HenrysHowTos]

+Rahila Fairoon yes you definately can eat it normally, but usually it's mixed with other pastries or even fruit

[@rahilafairoon]

Henrys HowTos ok tnx for ur kind reply.

[@user-rg8dk9ng8p]

Hello chef, please next video on how to make knefe, cheers :)

[@ICXC0]

I love these videos, keep it up brother!!

[@graciasassine1902]

I was looking for the original recipe which is just simmering the milk and getting the cream off of the top. can you make it please?

[@HenrysHowTos]

Yes its pretty straight forward, Its basically boiling a 50/50 of milk and cream, then adding lemon juice to clot it, then removing the curds from the top. Unfortunately, It requires a large amount of milk/cream and it only produces little cream

[@graciasassine1902]

Thank you for the reply.

[@w11granny72]

That's the ashta I know too. I never had with bread or cornflour. But he is right it takes ages and doesn't yield much ashta. Its almost like the skin that forms when you heat milk then skimmed off and beaten

[@w11granny72]

Look at Hani Allam he has posted the method you are looking for. It is called ashta taza.

[@cooking_innovations]

Who taught you thos way Hen?

[@tki9633]

Thank you for the recipe. Is this for the filing of "Helwat AL Jibn ? grt, from the Netherlands ^_^

[@HenrysHowTos]

Yes it sure is!

[@samk6607]

Can I make this without the bread?

[@HenrysHowTos]

+sam k you could, however the bread is what gives it that thick consistency so it wouldn't come out the same

[@katefitzpatrick9710]

sam k yep u can use clotted cream . U boil milk and add a touch of lemon juice to hot milk and it separates u can use that to give it the thick texture and add it to the corn starch milk stuff

[@Tasty-Dishes]

I didn't know you speak Arabic too !!

[@HenrysHowTos]

COOKING FOR FUN اكلات متنوعة haha sorry I don't, I understand and can say a few words here and there that's all

[@o11221138]

هلا هلا

[@fatimah33z]

انت عربي؟؟

[@Persianamir20]

First!!

[@janeteholmes]

This isn’t clotted cream, this is custard. That’s not a bad thing, but don’t make this if you want clotted cream.