Lebanese

Ashta (Creamy Middle Eastern Clotted Cream)

By Samira Kazan

published February 08, 2026

Ashta is the creamy filling and topping you’ll find in so many Lebanese and Middle Eastern desserts – think qatayef, knafeh/kunafa, and chilled puddings.

Homemade ashta in a small saucepan. - 1

This version is a shortcut method with quick active prep and a chill time, so you can make it at home without the long, traditional process.

You can use this ashta dessert as a pastry filling (like qatayef ), spoon it over fruit, or enjoy it simply with a drizzle of honey and pistachios – especially during Ramadan when it shows up everywhere.

  • What is ashta?
  • What you’ll need
  • How to make ashta
  • Tips for smooth, creamy ashta
  • Easy shortcut options (when you’re in a rush)
  • Ways to use ashta
  • Make-ahead & storage
  • More Lebanese desserts
  • Homemade Ashta Recipe

What is ashta?

Ashta (also spelled kashta) is a rich, milk-based cream used as a dessert component across the region. Traditionally, it’s made by repeatedly simmering milk and skimming what rises to the top – delicious, but time-consuming. My recipe gives you a similar creamy result with a much simpler process.

A small plate with homemade ashta topped with rose jam and pistachios. - 2

What you’ll need

Ingredients for ashta - 3
  • Whole milk: Best for a rich result.
  • White vinegar: Helps form the milk curds. Lemon juice works too.
  • Cornstarch : Thickens the cream base (flour can work too – 1:1 ratio).
  • Cream : Adds richness. Use whipping cream or heavy cream.
  • Sugar : (optional) Keep it lightly sweet, since ashta is often paired with syrupy desserts.
  • Rose water and/or orange blossom water : Classic flavoring. I love to use homemade rose water – it’s so aromatic!

See the printable recipe card below for the full ingredients list and quantities.

How to make ashta

Step 1 – Make the milk curds : Heat most of the milk in a large saucepan until it’s just below boiling, stirring occasionally so it doesn’t scorch.

Remove from heat, add the vinegar (or lemon juice), and stir gently as curds form. Scoop the curds into a sieve to drain, then set aside to cool.

A collage for the steps for curdling milk. - 4

Step 2 – Make the ashta cream: In a small bowl, whisk cornstarch with a little milk until smooth.

Add the remaining milk, cornstarch mix, sugar (if using), and cream to a small saucepan. Cook over medium heat, whisking constantly, until thickened.

A collage for the steps for making ashta cream. - 5

Step 3 – Combine + chill : Let the thickened cream cool for a few minutes. Gently mix in the drained curds plus rose water and/or orange blossom water.

Transfer to a container and press plastic wrap directly on the surface to prevent a skin. Chill at least 2 hours (overnight is even better). Stir before using.

A collage for the steps for mixing cream with curds. - 6

Tips for smooth, creamy ashta

Samira holding a bowl of fruit. - 7
  • Use whole milk for the richest texture.
  • Whisk constantly when thickening the milk mixture to prevent lumps or charring.
  • Press plastic wrap directly on the surface while chilling to prevent a skin.
  • For a more spreadable texture, whip/whisk before serving .
  • Sweeten to taste: ashta is often lightly sweet – add a bit more sugar, or serve with honey/syrup if you want it sweeter.
  • Quick texture troubleshooting : If it’s slightly grainy: give it a quick blend (or an immersion blend) until smooth, then chill again. If it sets too thick: whisk/whip to loosen right before using.
Homemade Ashta topping a fruit cocktail - 8

Easy shortcut options (when you’re in a rush)

  • No-curd “cheat” idea: Skip Step 1 completely and make only the Ashta cream (cornstarch mixed with cream, sugar, and milk, whisked over medium heat until thickened). This works well for topping fruit or dessert cups, but the flavor will be lighter and a bit milky compared to the full version.
  • Emergency swap: Use mascarpone or ricotta in place of the drained milk curds from Step 1. In this case, skip Step 1 and continue with Step 2 (Ashta cream) and Step 3 (combine + chill). The texture will be slightly different, but it’s a handy option when you need a quick filling.

Ways to use ashta

  • Fill Qatayef (stuffed pancakes)
  • Layer into Knafeh/Kunafa
  • Spoon over Lebanese rice pudding (riz bi haleeb)
  • Top fruit salad or fruit cocktail.
  • Serve simply with pistachios and honey.
Qatayeh pancakes filled with homemade kashta and topped with pistachios. - 9

Make-ahead & storage

  • Make ahead: Best made the day before so it chills fully, and the flavor settles in.
  • Store: Refrigerate in an airtight container with plastic wrap touching the surface. Use within 3 days. Do not freeze.

More Lebanese desserts

Homemade qatayef ashta - 10 Homemade qatayef ashta - 11 A piece of homemade baklava served on a plate - 12 A piece of homemade baklava served on a plate - 13 Rice pudding topped with pistachio and rose petal - 14 Rice pudding topped with pistachio and rose petal - 15

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 3 lb whole milk 6 cups, divided
  • ▢ 1.2 oz white vinegar 3 Tbsp or lemon juice
  • ▢ 1.35 oz corn starch 6 Tbsp
  • ▢ 1.35 oz sugar 3 Tbsp or sweetener of your choice
  • ▢ 1.95 oz cream 4.5 Tbsp whipping cream OR heavy cream
  • ▢ 2 tsp rose water
  • ▢ 2 tsp orange blossom

This will yield about2cups of ashta.

Instructions

  • In a large saucepan, bring 4.5 cups of milk to just below a boil over medium heat, stirring occasionally.
  • Remove the pan from the heat. Add the vinegar. Stir gently but continuously with a spatula as the milk curdles.
  • Scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Set aside to cool.
  • In a small bowl, add ½ cup of milk with the cornstarch and mix until lump-free.
  • In a small saucepan, add the cornstarch mix, the remaining milk, the sugar, and the heavy cream. Heat over medium, constantly stirring (with a whisk or spatula), until the mixture begins to thicken.
  • Set the mixture aside to cool for several minutes. Gently mix in the curds, rose water, and orange blossom. Stir to incorporate.
  • Transfer the mixture to a bowl or another container and cover it with plastic wrap. Gently press the wrap to prevent skin from forming. Chill in the fridge for at least 2 hours (or overnight) before using. Mix the ashta before serving, and enjoy!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

A small pot with whipeed homemade ashta. - 16

Homemade Ashta

Ingredients

  • 3 lb whole milk 6 cups, divided
  • 1.2 oz white vinegar 3 Tbsp or lemon juice
  • 1.35 oz corn starch 6 Tbsp
  • 1.35 oz sugar 3 Tbsp or sweetener of your choice
  • 1.95 oz cream 4.5 Tbsp whipping cream OR heavy cream
  • 2 tsp rose water
  • 2 tsp orange blossom

This will yield about2cups of ashta.

Instructions

  • In a large saucepan, bring 4.5 cups of milk to just below a boil over medium heat, stirring occasionally.
  • Remove the pan from the heat. Add the vinegar. Stir gently but continuously with a spatula as the milk curdles.
  • Scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Set aside to cool.
  • In a small bowl, add ½ cup of milk with the cornstarch and mix until lump-free.
  • In a small saucepan, add the cornstarch mix, the remaining milk, the sugar, and the heavy cream. Heat over medium, constantly stirring (with a whisk or spatula), until the mixture begins to thicken.
  • Set the mixture aside to cool for several minutes. Gently mix in the curds, rose water, and orange blossom. Stir to incorporate.
  • Transfer the mixture to a bowl or another container and cover it with plastic wrap. Gently press the wrap to prevent skin from forming. Chill in the fridge for at least 2 hours (or overnight) before using. Mix the ashta before serving, and enjoy!

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/?p=60142