The invention provides a loose milk lump preparation method thereof. The method includes steps: subjecting fermented yoghurt to hot boiling and whey draining to obtain cheese curds; adding ingredients into the cheese curds, and stirring for emulsification to obtain cheese slurry; subjecting the cheese slurry to extrusion forming, and drying to obtain finished products of loose milk lumps. By adoption of a variable-temperature pressure-difference drying method and a low-temperature variable-frequency drying method for preparation of the products of the loose milk lumps, on the one hand, quality of the products is improved, and crispiness in taste and high palatability are realized; on the other hand, product drying time is greatly shortened, and production efficiency is improved. The products are low in browning, and nutrition is greatly retained. The invention further provides the loose milk lumps. The loose milk lumps have advantages of great color, rich flavor, texture crispiness, high palatability and the like, thereby being easy for most customers to accept.