On the Internet, there are several videos and web pages that explain how to make the famous Dr. Budwig mixture, often called “muesli” and very few of them – if any – add milk to the mix.
However, many of these same web pages also say that yogurt or kefir can replace the cottage cheese or quark; this is totally incorrect.
Additionally, some researchers claim that full-fat dairy should be used, which again is incorrect, as the flaxseed oil and cottage cheese will not blend properly if the fat content of the dairy is over 2%.
Many ask whether adding milk to the mixture is only in cases where the cottage cheese is too dry and not permitting for a good liquid mix. Therefore, the Budwig Center decided to provide a clear and detailed explanation about adding milk to the Budwig muesli recipe.
Did Dr. Budwig add milk to her recipe?
One reliable source is William Fischer, who also personally visited Dr. Budwig and spent considerable time at her clinic following everything she did with her cancer patients. On how to make the muesli, he wrote down in his book “How to Fight Cancer & Win” on page 147
“…. Prepare cream topping, as follows: 3-4 ounces of low-fat cottage cheese, add 1 teaspoon honey, 1 to 2 tablespoons linseed oil, 3 tablespoons low fat milk and blend together. (It is important to use a blender or electric mixer so that the mixture becomes completely homogenized). Add a little additional milk if necessary”.
William Fischer was right beside Dr. Budwig for several days as she treated her patients, and he states that she added low-fat milk to the recipe.
Another good source of research comes from Dr. Verma who visited Dr. Budwig and then later wrote a book entitled; “Cancer Cause and Cure” and on page 10-11, he outlines what he learned from Dr. Budwig on how to make the mixture:
“The ingredients are 3 tablespoons of flaxseed oil, 6 tablespoons of quark or cottage cheese, 2 tablespoons of freshly ground flaxseeds and 2 tablespoons of skimmed milk. If the mixture seams thick add 1 – 3 tablespoons of milk”
Dr. Verma was also in contact with Lothar Hirneise. In fact, Lothar wrote the forward to his book “Cancer Cause and Cure.” Lothar, who spent considerable time with Dr. Budwig, encourages the addition of milk.
In conclusion, Dr. Budwig did add from 1 to 3 tablespoons of milk to the recipe. She mixed the flaxseed oil, low-fat cottage cheese (Quark), and low fat (skimmed) milk, and then when these were blended correctly, which takes about a minute using an electric blender (not blending by hand), she added honey and freshly ground flaxseeds.
Many have had good results over the years without the addition of milk; however, at the Budwig Center, we believe that the closer we follow the original Dr. Budwig recipe, the more we can hope to achieve the outstanding success rate of Dr. Budwig.
What type of milk should be used?
As we stated, the first thing to keep in mind is that it should be low-fat milk, skimmed to be used in this recipe. Many find that goat and sheep’s milk is easier to digest so look for skimmed milk from these sources. Always avoid UHT milk.
Here are two different ways you can make the Dr. Budwig muesli the way Dr. Budwig would approve.
Flaxseed oil (Linseed oil): Flaxseed oil (Linseed oil):
- Mix 3 tablespoons of flaxseed oil (also known as linseed oil), six tablespoons of cottage cheese, and 1 to 3 tablespoons of low-fat milk. If the mixture is dry, you would be best to add up to 3 tablespoons of milk. Be sure the cottage cheese has no more than 2% fat content (the lower the fat content, the better); otherwise, it will not blend properly.
- Use a blender or a hand-held electric mixer to blend for 1 minute at low speed (do not just stir by hand). The muesli should have the consistency of whipped cream, with no excess oil showing. Do not add anything else until it has a creamy consistency.
- Next, grind two tablespoons of flaxseeds and add them to the mixture. IMPORTANT! Please be advised that this step (adding the flaxseeds) does not apply to patients with colorectal cancer (cancer of the colon and/or rectum) and especially patients who have had a colostomy.
FLAXSEEDS:
If you are not able to get fresh cold-pressed flaxseed oil or you would like to benefit from the nutrition that the flax shell provides, then you can make the muesli using flaxseeds instead of flaxseed oil. Simply follow the recipe below:
- Put 12 tablespoons of organic flaxseeds into a bowl and add triple the amount of pure water to cover the seeds, then soak overnight,
- Using an upright stick hand blender, grind half the amount of soaked seeds (you need to consume the muesli twice a day. Thus the other half of presoaked seeds will be used in the afternoon),
- Add six tablespoons of low fat (2% or less) cottage cheese or quark, 1 to 3 tablespoons of low-fat milk (avoid UHT milk) and blend with an electric stick hand blender for a minute. As an option, add honey, fruit, lemon juice, etc. (see Optional)
Optional:
- To sweeten the muesli, you may add one teaspoon of honey (raw, unpasteurized honey is best, containing all its healthy properties).
- Adding the juice of ½ a lemon makes it very palatable and gives the muesli a great fresh taste.
- Fruit, especially berries, can be added.
- Be creative: for a change, some days, try adding things like parsley, garlic, dried fruits, ground hemp seeds, ground almonds, ground sunflower seeds, Brazil nuts, and pumpkin seeds (do not use peanuts), vanilla, cinnamon, raw cocoa or grated coconut. Some prefer a touch of cayenne pepper.
- If you prefer a runnier consistency, you can add organic oat milk, almond milk, or rice milk.
The muesli turns rancid after 20 minutes, so it must be ingested immediately. Do not grind or store seeds to be used later.
The flaxseed oil must be kept cold, so store it in the fridge. Try to purchase directly from the manufacturer, (e.g., Barlean´s, N. America, or Linovita, Europe), or from a herbalist/health food shop. The cottage cheese/quark can be frozen if necessary.
Note:
When quantities are mentioned, this is what we mean: 1 teaspoon = 5ml, 1 tablespoon = 15 ml, 16 spoonfuls = 1 cup, 4 tablespoons = ¼ cup.
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