Laban rayeb is a type of curdled skim and fermented milk made in Lower Egypt.

The traditional way to make laban rayeb starts with milking cows directly into partially sterilized shallow or deep earthenware pots.

Some cream is added to laban rayeb made from buffalo milk, and the mixture is then diluted with water.

It may be mixed with boiled, dried and ground wheat grains, fermented for twenty four hours, then sundried to make Kishk.

Shortly before being finished the cheese is dry-salted, and then hung in the mat for a few more hours.