Boil the milk thoroughly.

Cool it to a temperature that your hand can tolerate. If you can keep your finger in the milk and count to ten, it's ready.

Add the yogurt to the milk, cover it, wrap it in a towel, and place it in a warm spot to ferment and turn into yogurt.

Leave it for five hours, then refrigerate overnight.

The next day, place the yogurt in a clean white cloth or cheesecloth and strain it to make labneh for 3 days until no more water drips out.

Add the salt and nigella seeds, shape into balls, and store in oil.