Kashta (Clotted Cream) Recipe
Lebanese Kashta or Lebanese clotted cream can be used in a variety of desserts and is a base for many Lebanese desserts.
Sometimes written keshta, it sits in English somewhere between clotted cream and a mild fresh cheese, and works anywhere you want richness without sweetness.
The ingredients are very simple. All you need is milk, water, cornstarch, cream, and some basic flavorings.
PREP TIME
5 mins
COOK TIME
10 mins
COURSE
SERVINGS
8 servings
CALORIES
157 kcal
-
500
ml
milk
-
3
cups
water
-
0.75
cup
cornstarch
-
1
Tbsp
rosewater
-
2
Tbsp
lemon juice
-
170
g
can cream
In a large pot combine the milk, water, and cornstarch, mixing well until the mixture dissolves.
Transfer to heat and continue to stir until it comes together and reaches a thicker consistency.
Add the rosewater and continue stirring for a minute before removing off the heat.
Let the mixture cool to room temperature.
Once the mixture has cooled, add the cold cream, and mix together until the mixture is well combined and creamy.
Place in the fridge for at least an hour before using.
Your kashta is now ready and you can use it in a variety of recipes such as Znoud El Sit.
KEYWORD
kashta, ashta, kaymak, clotted cream, arabic clotted cream
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