Raw Clotted Cream

Ingredients

• 1 liter Milk
• 1 liter Liquid cream

Instructions

1. In a pot on the stove, mix 1 liter of milk with 1 liter of liquid cream.
2. In a pot on the stove, heat the mixture over slightly above medium heat until it nearly comes to a boil.
3. In a baking tray, pour in the mixture just before it comes to a boil.
4. With the baking tray placed on the stove, cook the mixture over the lowest possible heat for about 1 hour and 30 minutes to 2 hours and 10 minutes, until the ashta forms.
5. With the baking tray off the heat, cover the ashta with an oven rack, then cover it with a clean cloth and leave it in a cool place to cool.
6. In a cool place, leave the ashta covered overnight, or for about 16 hours.
7. In a bowl or on a clean surface, cut the ashta with a knife to release the milk in it.
8. In a bowl, roll the ashta into a roll as desired, then serve it.
9. On a serving plate, garnish the ashta with Aleppo pistachios if desired.