القشطه

We place the milk and cornstarch in a pot while cold and mix well until fully dissolved.

We cook over low heat, stirring continuously until a thick creamy texture forms.

We let the cream cool slightly, then add clotted cream and rose water, mixing well.

We transfer the cream to a flat dish to cool quickly.

We add the mozzarella cheese and mix (optional).

We cover the cream with plastic wrap so it touches the surface directly.

We let it cool completely in the fridge for 4 hours before use.