Rubing (乳饼, literally milk cake) is a fresh, unaged goat's milk cheese made in Yunnan province — unique in China as the only region with a significant cheese-making tradition. It is made by acidifying fresh goat's or cow's milk to separate the curds from the whey, pressing the curds into firm blocks, and typically pan-frying or grilling the blocks before serving. Rubing has a mild, milky, slightly tangy flavour, a firm texture that holds its shape when fried (unlike mozzarella or ricotta), and a pleasant golden crust when pan-fried. It is associated particularly with the Bai minority people of the Dali region.
The cheese-making: Heat 1L whole goat's milk to just below boiling (80-85C). Add 3-4 tbsp white vinegar or lemon juice while stirring gently — the milk will curdle immediately. Continue stirring gently for 2-3 minutes until the curds are well-separated from the whey. Pour through a cheesecloth-lined colander. Press the cheesecloth around the curds and squeeze firmly to remove excess whey. Place in a mold with weights on top for 30-60 minutes to press into a firm block. Pan-frying: Cut the rubing into 1cm slabs. Season with salt. Pan-fry in a small amount of neutral oil over medium heat 2-3 minutes per side until golden-brown and slightly crispy on the outside. Serving: Typical Yunnan preparations: with Yunnan-style chilli sauce; stir-fried with green vegetables; or as part of a Yunnan cheese hot pot.
Fuchsia Dunlop, Every Grain of Rice (2012); Fuchsia Dunlop, Invitation to a Banquet (2023)