Best Cream of Wheat Recipe Made with Milled Flour
Making your own Cream of Wheat hot cereal from fresh-milled wheat berries is a more traditional approach that is great addition to any morning routine. It's quick to make, warming on a cold morning, and the best way to start your day off right!
Print
Pin
Servings: 0
Equipment
- Small saucepan
- Wooden spoon
Ingredients
- ½ cup of whole wheat berries for milling such as: soft white wheat berries or hard red wheat berries
- 2 ½ cups whole milk can substitute with water, or a nut milk such as: almond milk, cashew milk, or coconut milk
- ¼ teaspoon of salt optional
- Sweetener to taste sugar, honey, maple syrup
- Optional toppings: fresh fruit butter, cinnamon, fruit, nuts, chocolate chips, or brown sugar
Instructions
Mill the Wheat Berries:
- If you have a grain mill, grind your wheat berries into coarse flour (also called cracked wheat). For Cream of Wheat, you want a consistency that's somewhat coarse but still fine enough to cook smoothly. (Too fine will give you gravy!)
- Tip: If you don't have a grain mill, you can try using a blender or a food processor, but a mill will give you the best texture. (I used a vitamix with a dry container and pulsed it several times until I reached the consistency I liked.)
Combine the Liquid and Wheat:
- In a medium saucepan, whisk the freshly milled wheat into the milk or water while the liquid is still cold. Add the salt and whisk until smooth.
- Add the salt.
Heat and Cook:
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently as it warms. The wheat will gradually thicken as it cooks.
Simmer and Stir:
- Reduce the heat to low and let the mixture simmer, stirring frequently to prevent any lumps from forming.
- The wheat should absorb the liquid and thicken. Continue cooking until it reaches your desired consistency, usually around 5-7 minutes.
Sweeten and Flavor:
- Once the mixture has thickened, you can stir in sweeteners like sugar, honey, or maple syrup.
- Add a small pat of butter if you like, and sprinkle some cinnamon for extra flavor.
Serve:
- Once your Cream of Wheat porridge is at your preferred thickness, pour it into bowls.
- Top with your favorite toppings and serve! Our favorite way to have this healthy breakfast is with fresh berries and a drizzle of honey!
Tips:
- Consistency: If the cream of wheat cereal gets too thick, you can always add more liquid (water or milk) until you get your preferred texture.
- For a creamier texture: Use milk or a combination of milk and water. You can also add a splash of cream at the end for extra richness.
- Storage: If you have leftover porridge, you can store it in an airtight container for up to a week, or freeze it for longer-term storage.
- Reheat: To reheat porridge, place it in a small saucepan on low heat, add a splash of milk or water, stir until desired temperature has been reached.
- Enjoy your fresh and wholesome Cream of Wheat porridge made from freshly milled wheat berries!
Notes
Tips
- Consistency: If the cream of wheat cereal gets too thick, you can always add more liquid (water or milk) until you get your preferred texture.
- For a creamier texture: Use milk or a combination of milk and water. You can also add a splash of cream at the end for extra richness.
- Storage: If you have leftover porridge, you can store it in an airtight container for up to a week, or freeze it for longer-term storage.
- Reheat: To reheat porridge, place it in a small saucepan on low heat, add a splash of milk or water, stir until desired temperature has been reached.
- Avoiding Clumps: I have found the easiest way to avoid lumps is to whisk the freshly milled flour into cold milk before heating. Once everything is smooth, then turn on the heat and stir as it thickens.