How to Make Ashta or Qareesha

Ingredients

• 2 liters liquid milk
• 1 cup yogurt
• 1 small cup white vinegar
• 2 cups milk
• 2 tablespoons flour
• 1 1/2 tablespoons starch
• 1 tablespoon orange blossom water
• Ashta:
• Note:
• 1- The qareesha or ashta mixture can be kept in the refrigerator and used for up to 3 days.
• 2- If using powdered milk, you should use a generous amount of milk powder to get a larger quantity of qareesha, for example:
• Use 5 cups powdered milk with 8 cups water
• 3- If using liquid milk, add a large cup of yogurt with the cup of vinegar
• 4- When the milk boils and you add the vinegar, leave the mixture over low heat for 5 minutes until the milk clumps

Method

1. Place the liquid milk on the stove and when it begins to boil add 1 cup white vinegar and 1 cup yogurt.
2. Stir the mixture for one minute, then turn off the heat and stir; you will notice the milk starting to curdle on the surface. Begin straining it—the yellowish whey remains in the pot—then drain the qareesha well and add the ashta (qashta) you prepared earlier, or you can use any plain ready-made kaimr/ashta without flavorings.
3. Ashta (cream): Put the flour with two cups of milk and dissolve the flour well while cold, then add the cornstarch and orange blossom water. When the mixture thickens, remove from heat and set aside to cool; then add it on top of the qareesha.
4. Note:
5. 1- You can keep the qareesha or ashta mixture in the fridge for up to 3 days.
6. 2- If using powdered milk, use a generous amount to obtain a large quantity of qareesha; for example: use 5 cups powdered milk with 8 cups water.
7. 3- If using liquid milk, add a large cup of yogurt with the cup of vinegar. 4- When the milk boils and you add the vinegar, leave the mixture over low heat for 5 minutes until the milk curdles.
   Timers: 5 min