طريقة تحضير قشطة القريشة لكافة الحلويات العربية Homemade Lebanese Kashta (Clotted Cream) Recipe 

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مقادير القريشة:
6 اكواب (1440 مل) حليب طبيعي كامل الدسم
2 ملعقة طعام (30 مل) خل ابيض او عصير الليمون الحامض
مقادير القشطة:
3 اكواب ونصف (840 مل) حليب طبيعي كامل الدسم
1/4 كوب (32 غرام) نشا الذرة
1/4 كوب (42 غرام) سميدة ناعمة (طحين فرخة)
2 ملعقة طعام (25 غرام) سكر
1 ملعقة طعام (15 مل) ماء الزهر
Karisheh Ingredients:
6 cups (1440 g) whole milk
2 tbsp (30 ml) white vinegar or freshly squeezed lemon juice
Kashta Ingredients:
3 1/2 cups (840 ml) whole milk
1/4 cup (32 g) corn starch
1/4 cup (42 g) fine semolina
2 tbsp (25 g) white sugar
1 tbsp (15 ml) orange blossom water
🌹Instructions 🌹
Karisheh Instructions:
Place the milk in a medium pot on medium heat and bring it to a boil. Add the vinegar stirring gently as the milk clots and forms curds. When you see yellow liquid transfer the arisheh (clotted milk) to a sieve(strainer) to strain by pressing with the back of a spoon to get rid of the liquid completely. Set aside.
Kashta Instructions:
1. Pour the milk into a medium pot, add corn starch, and whisk well until dissolved. Add in semolina and sugar, mixing well to combine.
2. On medium heat stirring continuously brings to a boil. Continue cooking on low heat for 5 minutes, stirring regularly. Remove from heat, stir in orange blossom water.
3. Crumble the arisheh with your hand, then add it to the kashta and mix well to combine. Transfer to a medium mixing bowl and cover with plastic wrap directly over the surface to avoid skin from forming. Cool completely at room temperature before using.
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