Bedouin women make cheese from the goats' milk.
They boil then strain it through thin muslin cloth then the curd is shaped into a round and left to dry. The watrey whey used as a stock.
It can be kept for years like this if necessary. When it is to be used, it is soaked in hot water and softened into a paste again. It is usually used then to cook meat or chicken.
It can also be stored in oil with various spices to be eaten with bread.