How to cook semolina in milk to make the best porridge in the world - tasty, fragrant, just an overeating? There are several tricks to cooking this simple dish, as well as many recipes - ordinary and with a twist.
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How to cook semolina porridge in milk without lumps?
We all come from childhood. And if today you are still looking for a recipe for that porridge that is “like in a kindergarten,” then you were fed the right semolina there. If, at the word "semolina," you recall a slimy, liquid mass full of undigested lumps, this suggests that something went wrong with the porridge ...
To avoid lumps, it must be properly brewed. Remember the lessons of physics: particles of a surface substance, instantly wet, cease to allow fluid to flow inside the grains. And the fineness of semolina just leads to the fact that the grains are “welded” in one lump, boiling water speeds up the process. Knowing the mechanism of clumping, one can just guess: if there are no lumps, you need to either pour semolina into a cold or warm liquid and stir a little, or pour it, as the cookbooks recommend, with a thin stream of it in boiling water, stirring constantly, better forming a funnel of milk in a saucepan.
Experts, however, recommend trying another way: moisten the cereal before cooking with cold water and then transfer to boiling milk. So, prepare semolina porridge in milk.
Proportions
What proportions to withstand to prepare the perfect milk porridge?
The density of porridge depends on the proportion of milk and cereals. For the preparation of cereals of medium density, usually 6 tbsp. tablespoons of cereal per 1 liter of milk. Salt and sugar are added to taste. If you need more liquid porridge, milk can be added.
If we take recipes of the famous Soviet culinary reference book “Books on Delicious Healthy Food”, published in 1964, as a model of correlation, then the proportions should be as follows:
- 1 cup semolina;
- 5 glasses of milk;
- salt - half a teaspoon;
- sugar - 1 tbsp. a spoon.
The old Soviet recipe advises to cook porridge for 10-15 minutes, stirring continuously until it thickens. And add salt and sugar after turning off the fire, as well as butter.
Time for preparing
How much to cook semolina? Cooking times can also be different. Some cook just a couple of minutes after boiling, but it’s common to cook classic semolina porridge over low heat for 5-7 minutes from the moment of boiling.
If you want to get a taste that is more or less similar in your childhood porridge from a kindergarten, then you need time, and not at all spent at the stove with a stirrer. Just a long preparation kills everything useful and turns any food into an incomprehensible mess. The secret of kindergarten porridge is in food warmers. Food warmers are special pans that can be double-walled to maintain heat or electrically heated. Everyone has seen such rectangular pans in any dining room, but we don’t have them at home. Therefore, the issue can be solved simply - by persecution.
In order for porridge to be stubborn, you need to do this:
- pour cereal into milk with any of the above methods;
- bring to a boil and cook for a maximum of a couple of minutes;
- cover the pan, wrap it well with a towel or put under a pillow or blanket.
The "potty" itself gives its contents. And if semolina porridge is cooked with baked milk (including ready-made milk from the store), the taste will be even more like porridge from childhood.
Important: If you are afraid that the milk in the pan may burn, before pouring boiling milk into it, pour a little plain water to moisten the bottom. This will protect the product from burning.
Semolina porridge with milk in a slow cooker
Would need:
- milk - 2 glasses;
- manki - half a glass;
- water - one and a half glasses;
- butter - 20 g;
- sugar - 2 tbsp. spoons, salt to taste.
A slow cooker, this is a miracle of modern technology, will save you from having to stand at the stove waiting for the milk to “run” or the porridge will start to burn. To make milk semolina porridge you need a multicooker of any brand, whose power is at least 860 watts. Next, pour all the components into the bowl and mix with a wooden or silicone spatula. Water in this recipe is given for making porridge for babies, but for older children and all others, milk is poured instead of water.
Next, the multicooker is set for the appropriate program - for example, in the Philips multicooker there is a program called “Kashi”, Polaris has a program “Multipovar”, etc. Having set the right time, set the temperature to 90 degrees (if the program itself does not program the time and temperature).
When time runs out, you will get the freshest and delicious porridge. It may seem that the porridge is a little liquid. But when it cools down, it thickens, in addition, for kids a little liquid porridge will be just right.
Microwave porridge with milk
Recipe in ten minutes.
Need to:
- a glass of milk;
- 2 tbsp. spoons;
- semolina - 3 tbsp. spoons;
- sugar - 3 tsp;
- salt and vanillin to taste;
- oil - a slice;
- additives - raisins, dried apricots, nuts, etc.
Put oil in a plate, add all dry ingredients without stirring them. Boil milk separately and pour into a plate with the mixture. Mix.
Then pour the mixture into two plates and send both for five minutes in the microwave. When time runs out, mix porridge again and cook for another 5 minutes. Porridge is ready. It remains to submit raisins, jam, sliced fruits or other additives for taste to it.
Recipe for powdered milk
It happens that there was no milk in the refrigerator or it suddenly curled up. What to do? It is good if there is a supply of milk powder. With it, semolina turns out no worse than from a whole product.
So, to cook semolina porridge in milk powder, take:
- half a liter of water;
- 5 tbsp. tablespoons of milk powder;
- a third of a cup of semolina;
- 3 tbsp. tablespoons of sugar;
- a little salt;
- butter to taste and in the form of additives - jam or some fruit and berries.
Next, do this:
- Pour milk into a pan to make porridge. Exactly, and not otherwise! Without first breeding milk, namely in a dry pan, this will help to avoid clumping of milk powder.
- Pour semolina into dry milk powder.
- Next, add sugar, salt.
- Pour all over with cold milk and whisk with a blender. To prevent milk from splashing you, add water in parts, first a little, then topping up.
- Now put the pan on the fire and cook for five minutes with boiling. Porridge is ready!
Cooking porridge for children
Prepare a special semolina porridge should only be for very small. The rest of the children may well eat ordinary cereal, except perhaps boiled in diluted milk, if the milk is excessively fat.
For small children, porridge is cooked a little different. Manku as complementary foods begin to give with six months. First, cereal is boiled in water so as not to spoil the milk by excessive boiling, and milk is poured into almost the finished cereal. Sugar needs to be added to boiling porridge, but salt - only after the cereal is ready. Oil is also put after cooking, re-warming it again. Baby cereal is flavored with butter, which contains vitamins A and D.
A liquid porridge, or 5 percent, is prepared from 200 g of boiling water, into which 2 teaspoons of semolina is added, which is intensively mixed. After 12 minutes, add 100 g of milk, a little sugar, a pinch of salt.
In the finished porridge put butter. The whole cooking takes about 20 minutes.
10% semolina is for children over 8 months old. For her, take 3 teaspoons of semolina, everything else - according to the previous recipe.
Water Recipe
Old cookbooks have recipes for making semolina porridge without milk. It is not as tasty as milk, so, taking care of reducing calories, it is still better to dilute milk with water in a proportion at least in half. But for fans of diet or fasting people there is a recipe for semolina porridge on the water. It can be eaten with raisins, fruits, jam and other additives, without them it will be empty and tasteless.
The preparation of such semolina does not differ fundamentally from how to cook porridge in milk.
Important: For such porridge you can take only the freshest cereal. The slightest rancidity will ruin the whole thing.
The recipe is as follows:
- 3 tbsp. spoons of semolina;
- 1 tbsp. a spoonful of raisins and sugar;
- butter 2 tbsp. spoons;
- water 2 cups;
- salt to taste.
The famous "cabbage soup professor", as he was called during his lifetime, a passionate culinary fan and its connoisseur William Pokhlebkin, describing semolina porridge in the water in his culinary work, presented yet another unusual recipe for preparing semolina porridge. Such porridge is very unusual for those who know the traditional semolina. Its essence is in the preliminary roasting of cereals.
Porridge is prepared like this:
- In a pan, or rather, in a pan with thick walls, butter is placed and dissolved.
- Dry semolina is added to the oil in the right amount.
- The grits are fried to a slightly yellowish color.
- Milk is added in the usual proportion.
- With a whisk, the cereal is quickly mixed until smooth.
- Then it is brought to a boil and boiled for a couple of minutes.
- The pan is covered and set aside for insisting - usually ten to fifteen minutes is enough.
Porridge turns out to be more like a side dish, although it can be eaten with jam or other sweet additives. However, the master Pokhlebkin himself recommended such porridge to be used with fried onions, or mushrooms, or something else like that.
Here are so many recipes for the simplest and most amazing semolina!
