Shortly after I got my Nutrimill Harvest Grain Mill, I was thinking about purchasing some cream of wheat. It’s one of my favorite breakfast dishes that I enjoy in the cooler months. Then it dawned on me, I could make my very own cream of wheat with my fresh ground flour! I almost hate to admit, I never even considered the possibility. Making cream of wheat from fresh ground flour is so easy! These cream-of-wheat breakfast recipes are simple and delicious to make for the entire family.
What is Cream of Wheat?
Cream of wheat was first made in 1893 at a grain mill in Grand Forks, North Dakota. It was first created from ground wheat kernels by Tom Amidon, which he called “Amidon’s Porridge”. Commercially, cream of wheat is made from farina. Farina is made by slightly cracking the wheat berry and blowing away most of the bran. What’s left is the germ and the endosperm of the wheat berry. Farina is rich in protein, therefore it’s a good protein source for vegetarians. Cream of wheat is a good source of iron, B vitamins, niacin, riboflavin, folate, and other essential nutrients. The perk of making a homemade cream of wheat recipe is that every part of the wheat berry is included in this hot cereal increasing its nutritional value.
Type of Wheat Berries to Choose
Cream of wheat can be made from any kind of wheat berries you have on hand. I’ve made it from hard red, hard white, and soft white wheat berries. My personal preference is to use soft white wheat berries. I found it to have a more creamy texture. For those that have gluten sensitivities, einkorn is a good option.
Grinding the Wheat
To grind the wheat berries, set the grain mill at a slightly coarse setting. My grain mill, the Harvest Grain Mill, does not have settings with set intervals. The best way to adjust the coarseness is to set the grain mill to a fine consistency and then crank it up slightly. It’s easier to grind at least a cup which will allow you time to adjust the coarseness settings as you go. Anything under a half cup grinds too fast to make good adjustments. Wheat ground more coarse will have a chewier texture to the porridge. Whereas wheat ground too fine is much too thick and results in a heavy cereal that is pasty.
The basic cream of wheat recipe is simple! It includes liquid and ground wheat berries. Personally, I prefer to make cream of wheat with milk. However, if you want more savory dishes, you can use water instead. Some home cooks mix milk and water half and half.
Once you have cooked your cream of wheat, the sky is the limit when it comes to flavor! One of my favorite ways to eat this hot breakfast cereal is with raisins and real maple syrup. Experiment with your favorite toppings to doctor up this healthy breakfast.
Easy Step By Step Instructions
The ratio for ground wheat to liquid is 1/4 cup of ground wheat berries to 1 cup liquid per serving. Multiply as needed for additional servings.
Measure one cup of milk (per serving) and pour it into a medium saucepan. Be cautious not to use a small saucepan, as the cereal will bubble and can boil over if the pot is too small. Add 1/4 cup of wheat berries (per serving) that have been ground to a slightly coarse texture. Add a pinch of salt if you like. Mix with a whisk. Allow the mixture to sit for a few minutes to absorb the milk. Just a couple of minutes is sufficient, no more than 4 to 5 minutes is necessary. I usually take care of any extra ground cream of wheat and then continue when I am done.
Turn the heat on to medium-high and begin stirring. If you prefer you can cook at medium heat, though it may take slightly longer. I stir the cereal most of the time I am making this hot breakfast porridge. Especially when working with milk at medium-high heat you want to be careful not to burn the milk.
The mixture will begin to steam and then eventually will come to a full boil, keep stirring. Once the cream of wheat reaches your desired thickness, remove it from heat. Depending on how many servings you are making, it may take slightly longer, however, I was able to make one serving in less than 7 minutes.
- Ingredients are per serving: Multiply by the number of needed servings.
- 1 cup of milk (or water)
- 1/4 cup slightly coarse ground wheat berries
- pinch of salt (optional)
- Add 1 cup of milk per serving to a medium saucepan.
- Add 1/4 cup of slightly coarse ground wheat berries and stir.
- Allow the mixture to soak for 2 to 5 minutes.
- Heat pan on medium-high heat and stir constantly.
- When the cereal thickens to your desired consistency remove it from the heat.
- Add toppings and ENJOY.
Be sure to use an appropriately sized saucepan for the number of servings you are making. The cereal will bubble up and can boil over if the pot is too small. Be creative with your toppings!
Variations of Cream of Wheat Recipes
The best thing about the cream of wheat is you can change it up to make creative variations. Start with the liquid. If you are making a savory recipe, use water instead of milk. If you have milk sensitivities, use almond milk, oat milk, coconut milk, or soy milk as alternative options.
My Favorite: Raisins and Maple Syrup
My favorite way to eat cream of wheat is with raisins and maple syrup. Add 2 tablespoons of raisins and 2 tablespoons of maple syrup. Admittedly, I never measure either, I just add a bit of each. Using brown sugar or a drizzle of honey is a great alternative to maple syrup. For Christmas, try dried cranberries.
If you prefer to use fresh fruit rather than dried fruit for a healthy breakfast, fresh blueberries or any fresh berries can be added. Since the berries are sweet already, added sugar may not be necessary, however, I like a sprinkle of just a little bit of sugar.
I canned spiced apples this fall, they make a delicious addition to cream of wheat or oatmeal. An alternative would be to use diced fresh apples and a sprinkle of cinnamon.
Try using homemade jam as a way to add easy fruity flavor to your cream of wheat.
A Savory Option
Maybe you prefer something less sweet together. Adding just a pat of butter lets the cream of wheat taste shine through. A touch of vanilla extract can also add a vanilla taste without sugar.
Try adding a tablespoon or so of pumpkin puree to your cream of wheat to make a pumpkin cream of wheat. A touch of vanilla extract can add a vanilla flavor without the added sugar.
Picky Eater Not a Cream of Wheat Fan?
Even the pickiest eater might be charmed by the nutty flavor of cream of wheat with a few chocolate chips added. The sky’s the limit when it comes to this delicious breakfast.
Storing Your Home Ground Cream of Wheat
Since the entire wheat berry is used to make home-ground cream of wheat, it will not be shelf stable once ground. Put your ground cream of wheat in an airtight container and store it in the refrigerator if you don’t use it all at once.
An Unexpected Perk
I’m thrilled with the ability to make cream of wheat anytime with supplies I have on hand. No need for anything extra to be able to provide a hearty breakfast every day of the year! I hope you enjoy these variations, let me know in the comments what’s your favorite.
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About the Author: Barbra-Sue Kowalski grew up on a small hobby farm. She was always drawn to farm life, however, she was stuck in an urban life far from her roots. Barbra-Sue was a single mom for 13 years, raising her 3 children on her own. She met Philip in 2018 and they married in 2021. Between the two of them, they have 5 grown children and 4 grandchildren. These empty nesters are following their dreams! As they both turn 50, they are building their off-grid homestead to live the life that they dream about. Learn more about Philip and Barbra-Sue here. Contact them here. To leave a comment on this post, please scroll down.