Traditional Ashta (Arab Clotted Cream)

How to Make Ashta (Clotted Cream) for Delicious Arab Desserts
Ashta (clotted cream) is a staple in many Arab desserts. The process of making ashta is similar to making ricotta. Once you get the hang of it, it's quite simple. I love making it at home because desserts with ashta are my absolute favourites!
Ingredients:
8 cups milk
1/4 cup white vinegar
1/2 cup cornflour
1/4 cup sugar
1/3 cup cream
1 tbsp rose water
1 tbsp orange blossom water
Method:
Heat the Milk: In a large pot, bring 6 cups of milk to a gentle boil, then turn off the heat.
Curdle the Milk: Stir in the vinegar and keep stirring until the milk separates into curds and whey. Scoop out the curds into a sieve over a large bowl and let the whey strain away. Let the curds sit in the sieve and discard the whey.
Prepare the Cornflour Mixture: In a saucepan, dissolve the cornflour in 1/2 cup of cold milk (from the remaining 2 cups). Add the sugar, cream, and the remaining 1 1/2 cups of milk.
Thicken the Mixture: On medium heat, whisk until the mixture thickens.
Combine and Flavour: Allow the mixture to cool, then add the strained curds. Mix in the rose water and orange blossom water until well combined.
Chill the Ashta: Cover the surface with cling wrap and refrigerate overnight.
Final Touch: Remove from the fridge and give the ashta a good mix before using.
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