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.
How much is “some salt”? Can you be a little more specific? I would appreciate it. I really wanna make this cheese. Sounds delicious!
It is basically “to taste”, but a pinch or two is a good start. :D
:))
veliki pozdrav iz karlovca!
@ Tamara: Lots of Croatians in Canada…. (Nisu slusali onaj vic o kanadi kad je mujo doso u Kanadu) ;)
Pozdrav iz Winnipeg, Manitoba Kanada!
I puno hvla na recepte!
Pozzzz
p.s. my grandmother’s family immigrated to Canada as well, sounds like lots of Croatians are there :)
Totally agree with you :) Thank you for sharing!
Best,
Tamara
Hi Tamara,
My grandparents and mother were all born in Lika and immigrated to Canada. It’s nice to know someone out there in Internet land is making this region known–but I hope not too well-known as it’s a rare gem! Thank you.
Best regards,
Janet
This cheese is great… my father and I make it all the time except my tata calls it “domaci sir”. Now i can ask him if it’s actually called basa!
This is the cheese my grandmother would make for her strukli.
Thank you for the happy memories as I browse these recipes.
Hi, We had people from croatia living down the road from us. They made a cheese I have never been able to duplicate. It was made from cows milk. When finished it was very dry (almost crumbly) and they dried it outside on cheese cloth. It was rather tart, somewhat like buttermilk in flavor. I loved it but have never found it anywhere. I have made cheese many times but have never made it like theirs. Any ideas? Thanks Mike
So nice Tamara :)
Glad to see this from downunder Australia my folks are from here Zavalje…
Ivan, glad you left the comment! I was in Lika just the other day, visiting my relatives. Most of them emigrated to Canada, but some are still here :)
I made it twice and it is a shame if any one reading this skips this fantastic recipe. Very easy to make. It practically makes itself. Fantastic recipe!
I am so glad it turned out to be great
If my mom had known how to make home made basa cheese we would not have yearned for white fresh cheese for so long. Bravo!
ps I am thinking of a period spent in the States
Very nice cheese indeed! So simple, yet so rewarding to do your own…
In my latest book “Got Cheese?” I am also trying to inspire people to do their own cheeses at home and use it to make the best desserts possible! :-)
Glad you like it!
I totally agree, people should try and make more homemade cheese, once you get to it, you realize it is actually simple :)