Fresh-Milled Cream of Wheat

Cream of Wheat made exactly the way you like it! Plus, you can alter the flavor by using different wheat berries.

Fresh-Milled Cream of Wheat Recipe

Erika

Cream of wheat…but taken to the next level. This fresh-milled cream of wheat recipe is rich, cozy, and full of whole-grain goodness. Store bought cream of wheat just cant compare.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 1

Equipment

• Grain Mill (I use the Nutrimill Harvest)
• 1 Small Pot
• 1 whisk
• 1 Spatula
• Bowl for serving

Ingredients

  

1x2x3x

• ¼ c Wheat Berries of your choice (I used spelt)
• 1 c Milk
• 1 tablespoon Honey
• 1 teaspoon Cinnamon Sugar
• 1 pinch salt

Instructions

 

• Measure and mill your wheat berries. You will mill the wheat berries to a coarse setting. (You can milled them directly into the pot to save dirty dishes, but I think it's best to heat the milk up first before adding the flour.)
  
• Heat 1 cup of milk on the stove till warm
• Add ¼ cup fresh-milled flour to warm milk and stir
  
• Continue to stir until it is the thickness you desire and then remove from the heat.
• Add a drizzle of Honey (approximately 1 Tbsp) plus a pinch of salt and stir till combined.
• Transfer to a bowl.
• Optional: You can sprinkle the top with cinnamon sugar, but don't stir it in.
  

Notes

Notes on thickness: 

Remember to remove it from the heat immediately to add the honey because it will continue to thicken on the stove even with the heat off.  The great thing about making your own cream of wheat is you can adjust the texture to exactly how you like it. 

If you want to adjust the ratio here are some notes:

3:1 for thick and creamy texture

4:1 for medium and smooth texture (This recipe is written in a 4:1 ratio)

5:1 for thin and watery texture

Keyword cream of wheat, fresh-milled cream of wheat recipe, Fresh-Milled Flour, Fresh-Milled Flour Recipes

Tried this recipe?Let us know how it was!