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This study aims at exploring the chemical composition of a traditional Lebanese dairy product known as Qishta, describing the process of how to prepare it and understanding the mechanisms leading to its formation. The process of making Qishta can be divided into two phases: a hot phase during which milk is heated in a stainless-steel large shallow vessel, and a cold phase consisting of draining, cooling and packaging. According to milk temperature, two reaction zones were identified: zone A with an average temperature of 100 °C, and zone B with an average temperature of 60 °C. The results showed that Qishta had a moisture, fat, protein, lactose and ash content of 68%, 11.7%, 12.1%, 5.4% and 1.6%, respectively. Our findings showed that Qishta is a lipoprotein product having an equal amount of fat and proteins (≈12%); this composition is almost similar to that of Ricotta cheese made from whole milk. In addition, our results assert that the interactions between caseins and whey proteins lead to gel formation. Milk initial fat percentage had a significant effect on Qishta production. The highest yields were obtained when the initial fat percentage was 3.6% (182.5 g of Qishta).