3 Middle Eastern Dessert Essentials - How to make Clarified Butter, Clotted Cream, and Simple Syrup

I'm going to show you how to make three components that are essential for many Middle Eastern Desserts; Samna, Eshta and Sharbat, which means Clarified Butter, Clotted Cream and Simple Syrup. These components have loads of uses in both sweet and savoury cooking, and we'll be using them a lot in the coming weeks as we make many Middle Eastern Desserts.
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0:00 Intro
1:02 What is Samna?
2:54 How to make Samna
4:45 What is Sharbat?
6:08 How to make Sharbat
8:01 What is Eshta?
9:25 How to make Liar's Eshta
11:15 Outro
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References

Photograph of Dairy shop:
https://www.flickr.com/photos/walsaliby

How to Make Kaymak (Clotted Cream):
   • How to Make Kaymak (Clotted Cream) Fr...  
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Ingredients:

Clarified Butter - Samna:
Salted or unsalted butter, as much as you want to process. You'll get about 80% of it's weight back so 1000g will give you 800g of samna

Syrup - Sharbat:
250g (8.75 oz) Sugar
150ml (5.1 fl oz) Water
1/2 Tbsp Lemon Juice
1 Tsp Vanillin or your choice of spices

Ashta:
400ml (13.5 fl oz) Heavy Cream
350ml (11.75 fl oz) Whole Milk
30g (4 Tbsp) All Purpose Flour
35g (4 Tbsp) Corn Starch
8g (2 Tsp) Sugar
Pinch Salt

Directions:

To make Samna:
1- Place your butter in a pot and melt it completely over medium high heat
2- Once melted, turn the heat down to medium low and stir the pot occasionally
3- When the melted butter foams up, remove the foam and continue heating
4- Once the foaming slows down, turn the heat up to medium high and bring the butter to a boil
5- When the milk and fat completely separate keep an eye on the size of the particles
6- The samna is done when the particles sink to the bottom of a spoon or ladel, and the fat floats to the top
7- Allow to cook for 10 minutes, then pour out into a sterile jar
8- Let this cool completely over night and it will solidify. This will keep well for at least 3 months on the kitchen counter

To make the Syrup:
1- Add the sugar, water and lemon juice to a pot over a high heat and bring to a boil. Don't stir the pot or it can crystalise. If you are using glucose you can add it now
2- When the syrup boils turn the heat down to low. Swirl the pot if there is any remaining sugar and add any whole spices. Allow the pot to simmer for 15 minutes
3- When the time is up, you can add liquid flavourings if you are using any. If you do, cook the mixture for 1 minute further
4- Pour out into a jug or bowl and allow to cool completely

To make the Ashta:
1- Add the flour, corn flour, salt and sugar to a bowl/jug, then gently whisk in the milk. Combine them until the mixture is completely smooth and no clumps remain
2- Whisk the cream into the mixture and once again ensure there are no lumps
3- Pour the mixture into a pot over medium high heat and start whisking it continuously
4- Whisk this together continuously for about 8-10 minutes until it reaches the texture of a thick bechamel
Remove and pour into a bowl or a plastic wrap lined container, place it in the fridge to cool for a few hours