Monday, August 17, 2009


The idea for this dish came from my love for curd or quark as you say in German. It is not to confuse with yogurt, as curd is much thicker and depending on the fat content, creamier. In the US it is almost impossible to get curd. So I had to find a solution, how I could still have yummy Mueslis and cheese cake which is traditionally made with curd as well. (A recipe for cheesecake is coming up soon.) I found out that if you drain all the whey from yogurt it becomes almost like the curd I know and can be used in almost all recipes requiring curd.
Yesterday morning we wanted to have a change from the usual pancakes or waffles and have something light and fruity. So I decided to make Birchermuesli.
Birchermuesli is a popular breakfast dish of Switzerland and can be made with different fruits and grains. It is eaten also as a snack or a light dinner.
This recipe turned out to be so delicious that we finished the whole bowl at once. :-)


- 2 lb yogurt to make curd
- ½ cup rolled oats
- ½ cup milk
- 1 apple, grated
- 1 pear, chopped in small cubes
- 1 orange, cubed
- 1 Tsp. Vanilla essence
- 2 Tbsp. Mascarpone creme
- 2 Tbsp. Raisins
- ¼ cup chopped walnuts
- 4 Tbsp. Agave nectar or to taste


To make the curd, line a mesh with a fine cloth or cheesecloth and fill in the yogurt. Place it over a large bowl and keep in the refrigerator over night to drain all the whey.
In a bowl soak the oats in milk for about 15 minutes.
In another large bowl mix curd, mascarpone crème, oats with milk, vanilla essence and agave nectar. Fold in the grated apple, pear, orange, raisins and walnuts. Serve or refrigerate till serving.
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