Basa (cheese)

It is mainly prepared from cow's milk, and less commonly from goat's and sheep's milk.^[8]

Cheese production is mostly carried out at home, and the preparation method can vary not only from place to place but also from household to household.^[9] Variations in preparation extend not only to the production technology but also to the ingredients used.^[9]

According to field research conducted in 1974 in the vicinity of Vrhovine and Otočac, the recipe for preparing Lika basa was as follows:^[9]

1. Freshly milked milk is strained through a clean gauze, then cooked for 15 minutes over low heat.
2. The pot is removed from the stove until the milk temperature drops to 45 degrees Celsius.
3. The cream on the surface is then removed.
4. The milk is poured into a container typically used for making basa cheese, and sour milk from the previous day is added. The ratio is 1/2 tablespoon of sour milk to 1 liter of milk.
5. The milk is mixed well, then the pot is covered and wrapped with a clean cloth and left in a warm place (near the stove).
6. After 4–5 hours, the milk curdles, after which it is transferred to a cool room to cool down.
7. The cooled milk is transferred to a clean linen cloth, through which the whey is drained over the next 18 hours.
8. The resulting soft cheese is mixed with cream and salt to taste, then the additions are well mixed with the obtained cheese.

In the village of Smoljana, in the municipality of Bosanski Petrovac, a traditional event dedicated to this cheese called "Days of Basa and Potatoes" is held.

Dragan Torbica, a fictional character from the television series "Državni posao," is a great lover of this food, and it is often mentioned in the series in the context of Krajina specialties.