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This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Rubing" – news · newspapers · books · scholar · JSTOR (March 2013)

Rubing (simplified Chinese: 乳饼; traditional Chinese: 乳餅; pinyin: rǔbǐng) is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Its Bai name is youdbap, meaning "goat's milk".

Production

Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năiténg (奶藤; lit. 'milk vine') made from a cultivated vine.

Preparation and serving

Rubing is most often steamed with local ham or salt beef, or sometimes served pan fried with salt and chilli. It may also be stir fried with vegetables (typically a mix of broccoli and carrot), in a similar manner to how other mainland Chinese rural cuisine tends to stir-fry harder forms of tofu. It is also pan fried and served with alternative flavourings such as dry chilli powder, salt, and Sichuan pepper powder.

Relationship to other cheeses

Rubing is roughly similar to paneer and queso blanco, but with the aroma of fresh goat's milk.

See also

• Yunnan cuisine
• Rushan (cheese)
• List of goat milk cheeses

References

1. ^ "Mozzarella of the East: Cheese-making and Bai culture" (PDF). Archived from the original (PDF) on 2017-12-02. Retrieved 2008-02-05.

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