Fresh Milled Einkorn Cream of Wheat
Creamy, buttery, and lightly sweet, this fresh milled einkorn cream of wheat turns simple grains into the coziest bowl of comfort. With its rich flavor and soft, hearty texture, it’s far more satisfying than boxed cereal or oatmeal.
Equipment
- Grain mill
- Mixing bowl
- Stainless Steel Pot
- Whisk or wooden spoon
- Measuring cups/spoons
Ingredients
- 2 cups water
- 2 cups milk
- ½ teaspoon salt
- 1 cup coarsely ground einkorn berries fresh milled
Instructions
- Turn your grain mill to the coarsest setting. On the Mockmill, I set mine to 20. You should see: cracked kernels, some whole bits, a little flour, gritty texture (not powdery), and no heavy flour dust or dough-like powder. If you’re unsure, mill a tablespoon and pinch it between your fingers—it should feel like a mix of tiny grains and “grit,” not soft flour.
- In a medium pot, bring the milk, water, and salt to a light boil over medium heat.
- Slowly pour in the coarsely milled einkorn while stirring constantly to avoid clumping.
- Reduce heat to low simmer and cook about 20 minutes, or until it thickens, stirring occasionally so it doesn’t stick.
- When thick, creamy, and spoonable, remove from heat and serve warm.
Notes
- Grind coarse, not fine, for creamy texture.
- Stir often at the end to prevent sticking.
- Add sweeteners after cooking to keep it smooth.
- A pinch of extra salt enhances einkorn’s buttery flavor.
- Thickens as it sits—add milk or water to reheat.
- Use all water if you prefer, then add dairy when serving.
- Add spices, fruit, and nuts after cooking to keep texture fresh.