Jameed is hard dry cheese made from goat' milk. It is categorized in the laban (yoghurt) variety. Prepared traditonally by straining milk in a muslin like cheesecloth, to make a thick yoghurt. To make the yoghurt more harder, salt is added daily. The cheesecloth inside which the yoghurt is kept, is rinsed with water, to allow any remaining whey to seep in. As the yoghurt becomes hard due the continious salting, it is removed and shaped into small golf sized balls. It is then dried in the sun or in shade. If dried in sun, it gets a yellowish colour and if in shade, a whitish colour. For the jameed to be preserved properly, it is neccessary that it is dried properly. This cheese is popular in Jordan, as it is main ingredient in their national dish mansaf. It is also used in other yoghurt based dishes such as rashoof and shakreyeh.