Heat goat milk to 180 degrees Fahrenheit and whisk it around.
Cool down the milk and add in yogurt starter culture.
Incubate the milk in a water bath for a chunk of time until it thickens up.
Pour the yogurt into a cheesecloth-lined strainer and let it hang for 3-4 days.
After 4 days, the thick white substance called lobna is ready.
Roll the lobna into balls or spread it over toast.
Enjoy your homemade lobna yogurt balls for breakfast or as a snack.
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