Jameed (Arabic: جميد, literally "hardened") is hard dry laban made from goats' milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days, if it's dried in the sun it becomes yellow and if it's dried in the shade it remains white, it is important that the jameed is dry to the core because any dampness can spoil the preservation process. It is also often referred to as "rock cheese". Jameed was originated in Jordan and it is used in making the national dish of Jordan; mansaf. The best kind of Jameed is the one that come from the city of Irbid in Jordan. And it's also used in other dishes as well Kibbeh and others.

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