Labbanat (Yogurt Maids) on their way to a marketplace in Baghdad to sell their merchandise.
Geymer is the skimmed solidified top layer of cream of the heated and then cooled off buffalo or cow’s milk. It is quite easy to make. All it needs is patience:
1. Have ready equal amounts of heavy/whipping cream and whole milk. For 4 servings, use 1 pint (2 cups) heavy/whipping cream and 1 pint whole milk.
2. Put milk and cream in a heavy medium pot. Stir the mixture a little, and then let it boil very gently on low heat. Do not let it boil over, so you need to watch it (about 30 minutes).
4. Put the pot in a draft-free warm place, cover it with a colander turned upside down to create a dome on top of the pot. Cover the pot very well with layers of a big towel or a small blanket, or whatever, and set it aside for about 6 hours, until the pot feels cool to the touch.
5. Remove coverings and colander, put regular lid on pot, and refrigerate for 24 to 36 hours. When ready to serve, run a knife around the entire edge of the solidified top, then use a pancake flipper to push the disc down from one side to let it fold into a half disc. Transfer it to a slightly deep dish, and drizzle it generously with some of the remaining milk. Serve it with warm bread and jam, honey or date syrup.
6. Repeat the same procedure with the remaining milk, and whatever milk remains make yogurt with it.