Thank you Suzanne, these are the best instructions given about making Ashta! No other person has ever talked about keeping the fire in low and how long it would take cooking as well as the temperature it should be kept at. This is exactly what I needed to know. Yes, patience is vertue🙏. Yum is very deserving of this wholesome cream !
This is the real authentic Ashta. Thank you so much for your clear elaboration.... do I move the top layer every now and then in these 3 hours? How can I use the remaining milk that separated from the ashta?
Yes it is indeed! Very gentle movement . Very very low heat. Using a diffuser helps keep the temperature even. After the 2 to 3 hours turn off heat. Leave to cool completely undisturbed ( I scooped up in the video to show the immediate result) When cooled cover without touching the surface and refrigerate overnight if you can’t. Then remove the ashta layer that has separated from the milk. What’s left is great in tea/coffee. Enrich a soup. Use to bake with. Add to milk to make yoghurt.
@@graffitiisfreedom13I use double cream that contains more than 35% fat I place the cream on a shallow dish so the cream is about 4-5cm high I place the dish in an oven at 80 degrees Celsius and leave it for 12 hours If you use a fan assisted oven do it a little lower Take it out of the oven and leave it to cool then put it in the fridge for 2-4 hours and is ready just scoop it out of the shallow dish and put it in a container I have done 600ml as that is the size of double cream I can buy in the Uk I have experimented simmering the cream on the stove I did it for 4 minutes then transferred it to a shallow dish and leave it to cool and then put it in the fridge it did work as well but double cream is I think 48% fat so is easy than whipping cream that has less fat
Hi Suzanne is it normal for the ashta to become thick in the fridge. I might have left the ashta too long on the stove (around 3 hours and a half) until the ashta surface looked like yours in the video. I’m not sure if that is why the ashta seems thicker than the one I eat in desserts at a restaurant. Or is it normal for this to happen in the fridge? Thanks
Wow thank you so much for the recipe, one of a few original, if not the only one! Why on earth are there so many recipes with milk and starch claiming it to be ashta? It's more like creme pâtissière if anything..
As I mentioned in the video. The whey that is left you can discard or use in cooking or baking. Remember the essential flavour and fat has been removed.
