Meaning “cream” in Arabic, Ashta (or kashta) is a luscious clotted cream used as a central component in many Lebanese desserts and as a tasty topping. Traditionally, it is made by boiling raw, whole milk and scooping out the thick cream that forms on the surface. As raw milk is not widely available in many parts of the U.S., I have created a version that combines whole milk and whipping cream. Serve this light and airy clotted cream plain with the accompaniments below, or on any dessert. It’s versatile, simple, and delicious. 
MAKES 1 TO 3 CUPS
1 gallon (16 cups) whole milk
1 quart (4 cups) heavy whipping cream
In a large, heavy-bottomed, 8-quart pot, heat the milk and cream over high heat until it is close to boiling, about 30 minutes. The mixture should rise approximately 3 inches above the initial milk level you started with, small bubbles will appear on the surface, and it will look frothy. Once the temperature of the milk is about 200°F, reduce the heat to low and simmer slowly for 30 minutes without stirring.
Remove from the heat and set aside at room temperature for 30 minutes. Place the lid on the pot, wrap with a large kitchen towel and set on the countertop to cool for about 6 hours, then refrigerate for 6 hours more.
Remove the pot from the refrigerator, unwrap, and remove the lid. Run a butter knife along the edges of the pot to loosen the thick layer of cream that has settled at the surface. Using a slotted spoon, scoop the top layer of thick cream off, and use immediately or store in an airtight container in the refrigerator for up to 2 days. Repeat the process to make more cream. You can reuse the liquid up to 3 times.
Serve with the following or use as a topping for desserts.
Ashta Accompaniments
½ tablespoon granulated sugar or confectioners’ sugar (optional)
1 teaspoon Ater (rose water syrup, see here)
⅓ cup fresh raspberries
1 teaspoon pistachio nuts, ground into pieces, for sprinkling
Note You will need a cooking thermometer.
taboulie tip! Use the leftover liquid for the rice pudding recipe (here).