The Ashta Areesheh of the Lebanese Smoothies
Depending on one’s region, this unsweetened cream of ours is called Areesha, or Arisheh in the typical Northern pronunciation. The Ashta Areesheh is a curdled cream our cuisine makes for some desserts and to top our smoothies and natural ice-cream. It is a white cream with a fluffy and lumpy texture that merges with the sweetness of the dessert or the smoothie at consumption.
This Areesha cream is not to confuse with our other Areesha Dessert of dense curdled cheese-cream drizzled with honey.
I am making available for you the easiest recipe here for you to refer to for my smoothie recipes. It is a 10 minute recipe with a total resting and cooling time of 15-20 minutes. It is better consumed same day but it can also last in the fridge, airtight covered, for two days.
To succeed your Curdled Cream, the excess of milky liquid must be removed. Use a fine mesh colander, or a sieve with a fine thin fabric; as we do for the Labneh.
Ashta Areesheh: Curdled Cream
- 1 1/2 cup Powder Milk Low-fat doesn't work for this cream.
- 1 1/2 cup Water
- 1 tbsps White Vinegar
- a Colander of very fine mesh If unavailable to use, use a fine (thin) clean fabric.
In a sauce pan, mix the milk and water. Turn on the heat to medium, and stir continuously, bringing it to boil well for a couple of minutes. Stir in the white vinegar, and remove aside to set for 5-7 minutes. Your cream must be showing now its softly grainy texture.
Transfer the cream on the colander, and allow it enough time for any excess of liquid to drain out then move it into a bowl. Allow it to cool down well at room temperature then place it in your fridge to chill nicely.
This cream can last in your fridge covered for 2-3 days max, if unconsumed.