Clotted Cream vs. Cooked cream

Clotted cream (Qeshta) is widely used as a filling in Arabic sweets or pastries orenjoyed on its own with some honey. It is known for its strong and rich taste.
Can be prepared by boiling whole fat fresh milk (unpasteurized), and let stand until the cream forms solidly on top.
Cottage cheese or ricotta cheese can be used as a substitute.

Cooked cream is a good alternative for the clotted cream, especially when the cream-filled pastries will be cooked in the oven or fried, because fresh clotted cream cannot stand heat and will melt.
It is in another term called Faked Cream (Qeshta Kaddaba).
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