How to Make Croatian Basa Cheese

Basa cheese is a traditional Croatian delicacy originating from the mountainous region of Lika. This simple, homemade cheese is made from whole milk and sour cream, creating a creamy and versatile spread.

If you’ve never been to Croatia and decide to visit, you’ll probably opt for the coastal regions and old towns like Dubrovnik. However, there’s a beautiful gem situated in central Croatia, nestled behind the Velebit mountain range—Lika.

Lika is a mountainous region full of both explored and unexplored beauty. If you visit this part of Croatia, be sure to take time to explore stunning sites like Plitvice Lakes National Park (a UNESCO World Heritage site since 1979), The Northern Velebit National Park, the spring of the Gacka River, and various other natural wonders.

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Lika is very dear to my heart because my grandfather was born there, and I have many beautiful childhood memories connected to this area. The region’s cuisine has emerged from its lifestyle, with an abundance of pasture-grounds and forests. Summers are short, and winters are cold with plenty of snow, resulting in a cuisine characterized by simplicity—meals cooked over an open fire, like lamb, polenta, potato halves, sauerkraut, and various types of cheese. The two most renowned cheeses are Basa and Škripavac. Also, the forest honey of Lika is of the highest quality and is well known throughout the country.

Basa is usually made from cow’s milk, sometimes combined with sheep’s milk. When I told my grandpa about my attempt to recreate the famous cheese, he got very excited. The pressure was on: would I be able to produce a cheese decent enough to be called “cheese from Lika,” and would my grandpa approve?

It turned out perfectly, and was given an official Basa stamp of approval by my grandfather. So now, Basa can make its way into kitchens across the globe. It is incredibly easy to make, a very creamy and versatile spread and works super well in both savory and sweet dishes.

Step-by-Step Guide to Making Croatian Basa Cheese

Prepare the Milk

1. Boil the Milk: Pour the whole milk into a large pot and heat it until it reaches a rolling boil.
2. Cool the Milk: Remove the pot from the heat and let the milk cool until it is tepid.

Mix in the Sour Cream

1. Add Sour Cream: Once the milk has cooled to a tepid temperature, stir in the sour cream until fully incorporated.
2. Cover and Wrap: Cover the pot with a lid and wrap it in a kitchen towel to keep it warm. Leave it in a warm place overnight.

Strain the Cheese

1. Prepare the Strainer: Line a strainer with a clean cheesecloth and place it inside a large bowl.
2. Drain the Whey: Pour the tepid milk mixture into the cheesecloth-lined strainer. The mixture will have a pudding-like consistency.
3. Stir Gently: Gently stir the mixture to help drain off the whey.
4. Refrigerate: Fold the ends of the cheesecloth over the cheese and place the strainer and bowl in the refrigerator. Let it drain for a couple of hours.

Final Touches

1. Collect Whey: Occasionally collect the drained whey. You can use it in smoothies or other recipes.
2. Decide Consistency: The longer you leave the cheese to drain, the firmer it will become. Decide whether you want a firmer or creamier cheese and adjust the draining time accordingly.
3. Remove and Store: Carefully remove the cheese from the cheesecloth. If using it in savory dishes, add salt to taste. For sweet dishes, leave it unsalted.

Recipe Notes

• Consistency: For a creamier cheese, drain for a shorter period. For a firmer cheese, drain longer.
• Whey Usage: Don’t discard the whey. It’s nutritious and can be used in various recipes or consumed as a drink.
• Serving Suggestions: Use as a spread on bread, in savory dishes, or in cheesecakes.

How to Make Croatian Basa Cheese

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• Author: Tamara Novacovic for Honest Cooking Magazine
• Total Time: 12 hours 25 minutes
• Yield: 2 cups 1x

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Description

Basa cheese is a traditional Croatian delicacy originating from the mountainous region of Lika. This simple, homemade cheese is made from whole milk and sour cream, creating a creamy and versatile spread.

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Ingredients

Units USM Scale 1x2x3x

• 4 pints (2 liters) whole milk
• 0.4 pint (200 ml) sour cream
• Salt (to taste)

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Instructions

Prepare the Milk

1. Boil the Milk: Pour the whole milk into a large pot and heat it until it reaches a rolling boil.
2. Cool the Milk: Remove the pot from the heat and let the milk cool until it is tepid.

Mix in the Sour Cream

1. Add Sour Cream: Once the milk has cooled to a tepid temperature, stir in the sour cream until fully incorporated.
2. Cover and Wrap: Cover the pot with a lid and wrap it in a kitchen towel to keep it warm. Leave it in a warm place overnight.

Strain the Cheese

1. Prepare the Strainer: Line a strainer with a clean cheesecloth and place it inside a large bowl.
2. Drain the Whey: Pour the tepid milk mixture into the cheesecloth-lined strainer. The mixture will have a pudding-like consistency.
3. Stir Gently: Gently stir the mixture to help drain off the whey.
4. Refrigerate: Fold the ends of the cheesecloth over the cheese and place the strainer and bowl in the refrigerator. Let it drain for a couple of hours.

Final Touches

1. Collect Whey: Occasionally collect the drained whey. You can use it in smoothies or other recipes.
2. Decide Consistency: The longer you leave the cheese to drain, the firmer it will become. Decide whether you want a firmer or creamier cheese and adjust the draining time accordingly.
3. Remove and Store: Carefully remove the cheese from the cheesecloth. If using it in savory dishes, add salt to taste. For sweet dishes, leave it unsalted.

Notes

• Consistency: For a creamier cheese, drain for a shorter period. For a firmer cheese, drain longer.
• Whey Usage: Don’t discard the whey. It’s nutritious and can be used in various recipes or consumed as a drink.
• Serving Suggestions: Use as a spread on bread, in savory dishes, or in cheesecakes.

• Prep Time: 10 min
• Draining and Setting: 12 hours
• Cook Time: 15 min

Nutrition

• Serving Size: 50g
• Calories: 200
• Sugar: 5g
• Sodium: 70mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 25mg