Bircher Müesli: How to Make the *Original*

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Bircher Müesli Recipe:

400ml whole milk
100g sweetened condensed milk
175g rolled oats
1x sour apple, grated
1x sweet apple, sliced
1x banana, sliced
whole, raw hazelnuts
sultanas, or raisins
1x lemon zest
30ml lemon juice
baking soda

-whisk together the condensed milk and whole milk, add the oats and refrigerate for 1hr
-add roughly a tablespoon of baking soda to boiling water, then add the hazelnuts
-bring to the boil for 3min, then drain and cool in an ice bath
-place hazelnuts between kitchen towels or paper towels and press firmly to remove the skins, then clean the remaining
-chop or buzz the hazelnuts lightly, only chopping them roughly, not finely
-grate the zest of one lemon
-roll the lemon on the cutting board to better your yield, then juice it
-grate the sour apple, immediately mixing with 30ml of lemon juice
-add the apple/lemon mixture to the oats
-a few minutes before serving, mix some sultanas, hazelnuts, and pinch of lemon zest with the oats mixture
-garnish with sliced banana, sweet apple, sultanas, hazelnuts, and lemon zest

Notes:
-Oxidisation. It's important to mix the grated green apple with the lemon juice immediately. Within seconds the apple will begin to oxidise and take on a brown hue. This is also true of slicing your sweet apple, so only slice it just before serving. Toss this too lightly in some lemon juice if you wish to preserve the colour.

-Hydration. Personally, I enjoy the consistency most when the oats have been able to hydrate in the milk mixture for approx 2-3 hours. These can be made as overnight oats, however, I've found the consistency becomes too mushy for my taste after hydrating overnight. Allow them to hydrate for however long you most enjoy them.