Basa is the cheese you find in every Croatian kitchen and at every farmers market from Istria to Dalmatia. It is made with just three things: whole milk, sour cream, and salt. You boil the milk, let it cool until tepid, stir in the sour cream, and then leave it covered for up to 24 hours. The sour cream cultures slowly curdle the milk into soft, tangy curds. No vinegar, no rennet. Just time and bacteria doing what they do.
I learned to make it from a neighbor in Zagreb who thought it was strange that anyone would buy fresh cheese from a store. She made it twice a week, every week, the same way her mother did. The result is mild, crumbly, and slightly tangy. Good on its own with bread, or crumbled into salads and pastries.
How to Make Croatian Basa Cheese
Heat the Milk Slowly
Bring the milk to a full rolling boil, then remove from heat and let it cool until tepid. Stir in the sour cream gently and evenly. Cover the pot and leave it undisturbed at room temperature for 12-24 hours. The cultures in the sour cream slowly curdle the milk into soft, tangy curds. 
Drain and Press
Line a colander with cheesecloth and gently scoop the curds in with a slotted spoon. Let them drain for 20-30 minutes, then gather the cloth and squeeze gently. For a firmer cheese, place a weight on top and press for another hour. Salt to taste and mix through.
How to Make Croatian Basa Cheese
- Total Time: 15 minutes
- Yield: Makes about 1 pint 1x
- Diet: Omnivore
Description
A creamy, dreamy spread, perfect for bread or as a savory addition to your meals. This traditional Croatian cheese is surprisingly simple to make at home.
Ingredients
- 4 pints (2 liters) whole milk
- 0.4 pints (200 ml) sour cream
- Salt
Instructions
- Prepare the Milk
- Pour the whole milk into a large pot and heat it until it reaches a rolling boil.
- Remove the pot from the heat and let the milk cool until it is tepid.
- Mix in the Sour Cream
- Once the milk has cooled to a tepid temperature, stir in the sour cream until fully incorporated.
- 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
- Line a strainer with a clean cheesecloth and place it inside a large bowl.
- Pour the tepid milk mixture into the cheesecloth-lined strainer. The mixture will have a pudding-like consistency.
- Gently stir the mixture to help drain off the whey.
- 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
- Occasionally collect the drained whey. You can use it in smoothies or other recipes.
- 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.
- Carefully remove the cheese from the cheesecloth. If using it in savory dishes, add salt to taste. For sweet dishes, leave it unsalted.
Notes
- For a tangier cheese, use buttermilk instead of sour cream.
- To speed up draining, use a double layer of cheesecloth.
- Store the finished cheese in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Draining and Setting: 12 hours
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Croatian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0g
- Carbohydrates: 2
- Fiber: 0g
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What kind of milk works best?
Full-fat whole milk, not ultra-pasteurized. Ultra-pasteurized milk does not curdle properly with sour cream because the proteins have been altered. Regular pasteurized or raw milk both work well.
Can I use a different culture instead of sour cream?
Yes. Full-fat plain yogurt or kefir work as alternatives. The flavor will differ slightly. Yogurt produces a milder cheese, kefir a tangier one. Use the same amount as you would sour cream.
How long does basa keep?
In the fridge, 4-5 days in an airtight container. It does not age well since it has no rind or preservatives. Make small batches and eat fresh for the right flavor and texture.
I added some garlic and herbs to the cheese, and it turned out delicious. A new favorite in our house!
Attempting homemade cheese for the first time. If I succeed, I’m buying a cow next!
EDIT: Cheese turned out perfectly. Looking for cow on Cragslist.
Making this Basa cheese had me feeling like a Croatian dairy farmer, minus the pitchfork. Truly an awesome recipe, very easy to succeed with and the cheese is so delicious!
It sounds so wonderful &simple to make. I will definitely make it, Iam Greek and just love cheeses and your cuisine, which has a lot of similarities!!?
My family comes from Ramljane in Lika. My Mom made polenta different than polenta from Other areas. It was dryer and crumbly and served with sauteed Sauer kraut. Delicious. How can I get the recipe for this dish?
Habla,
Helen
Can someone tell me how long this will last in the fridge? It is only myself and my husband eating this.
Also, How much will this recipe make? I would like to try to use it to make a cheese cake and I need 24 oz.
Thanks!
Basa cheese will typically last for up to one week when stored in an airtight container in the refrigerator. The recipe makes about 2 cups. Hope you like it! :D
Hi Tamara , I’m so glad to have found your page my patents to ate from Lika , Saborsko in fact and we always and still do eat traditional meals home made . I can’t wait to show my mum this recipe and I will definitely be trying it . Thank you for sharing . Xx