Jameed (Arabic: جميد, literally "hardened") also known as Aqit, is a cheese consisting of hard, dry yogurt made from ewe or goat's milk.

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.

Traditionally, Bedouins supplied Jordanian markets with Jameed and other sheep and goat dairy products.

[5] Traditionally, Jameed was made in late spring and early summer when sheep's milk is most plentiful.

This liquid version is sold either fresh and needs to be refrigerated or as UHT (ultra-high temperature) processed jameed.