Photograph of the finished Yunnan rubing cheese

China · Phô mai tươi áp chảo giòn viền

Yunnan rubing cheese

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 4 l
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Oil Oil 200 ml
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 20 g
  • Photograph of Garlic chives Garlic chives 120 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Heat the milk to 85 degrees Celsius, then pour in the vinegar and let it sit for 10 minutes until the milk curdles completely.
  2. 2 Filter through a cloth and then press heavily for 2 hours into a firm, slicable block of cheese.
  3. 3 Pressing firmly enough and for long enough is essential; the soft mass will melt into the pan when frying.
  4. 4 Cut the block into 1 cm thick slices and pat both sides dry.
  5. 5 Sear the slices in a thin layer of oil for 3 minutes on each side until the edges are golden brown and crispy while the inside remains soft.
  6. 6 Sprinkle with chili powder, roasted and crushed Sichuan peppercorns, and salt, then sprinkle with chopped chives when serving.

With an appliance

  • Air fryer 45 min

    Step 5: Lightly spray oil on both sides of the cheese slices, air fry at 200 degrees for 8 minutes, flipping at the 4th minute for a crispy golden edge while keeping the inside soft. Step 6: Sprinkle with chili, star anise, salt, and chives after removing from the pan.

Start cooking