Place sufficient dried muesli into a lidded container and add just enough fruit juice to cover it. Put the lid on and refrigerate overnight. 2 - 3 heaped tablespoons/person is usually enough.
In the morning wash and quarter an apple, remove the core and grate it, leaving the skin on, then stir the apple into the mix. When in season we often add raspberries, peaches, strawberries, pear, apricots, etc too. Add some plain set (Greek style) yoghurt, a small amount of cream and honey to taste. Stir and serve.
The original Bircher recipe used orange juice but any fruit juice is OK. We like the gentle tang of pink grapefruit juice. One large apple is enough for 2 people but you can add more. Each variety of apple produces a slightly different tasting Bircher muesli. The only apples we don’t use are Granny Smiths, because they are often a bit too tart.
Three really heaped tablespoons of yoghurt between two and a level tablespoon of cream per person is about right. A generous teaspoon of honey between 2 seems OK too.
We avoid leatherwood or banksia honeys as the taste is a bit overpowering, but any other Tasmanian honey that we’ve tried has been OK. This is one of those recipes you adjust to suit your own particular tastes.