Baladi Ashta

I never tire of recipes that invite everyone to gather around, and Baladi Ashta is one of them. It feels festive enough for company and just as welcome on an ordinary afternoon. I would serve it without too much ceremony and let the food speak for itself.

Ingredients

Part one

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 60 grams (2 1/8 ounce) cornstarch
• 1/4 tsp mastic + 1 tsp sugar ground fine in a mortar and pestle

Part two

• 4 cups whole milk
• 3 tbs heavy cream (optional)
• 3 tbs white vinegar

Instructions

1. To make Baladi Ashta it’s a 2 part process, I also add mascarpone cheese (optional) trust me it brings the Ashta next level.
2. In a pot whisk milk, heavy cream, 1/2 cup of sugar and 60 grams of cornstarch until there’s no lumps left. Move the pot to the stove and continue whisking on medium heat until almost starting to thicken, add the mastic continue whisking until you have a smooth silky consistency, remove from heat cover a piece of plastic wrap and let cool completely ( you can leave it in the fridge over night).
3. To make cottage cheese heat the milk and heavy cream on medium heat until it reaches almost boiling, add the vinegar and with a skimmer/slotted spoon start gathering the milk from the sides you will see curdles forming, scoop it out on a cheese cloth lined strainer. Gather the cloth together to squeeze out the whey ( don’t over squeeze so you don’t end up with dry cheese ).
4. In a large bowl add the cottage cheese to the prepared Ashta (part one) plus one 8 ounce container mascarpone cheese, using a hand mixer blend well and there you have it the most delicious ashta.
5. It will keep in the fridge for 2 weeks, make sure it’s in an airtight container.