Milk Porridge (Like Grandma Made)
A nostalgic breakfast half the country grew up on—fluffy buckwheat porridge with milk, butter, and just a touch of sweetness (or a pinch of salt).
- Time
- 20 min
- Serving
- 440 kcal
- Ingredients
- ≈ $0.73
- Protein
- 15 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 220 ml
- 3 Butterpack 180 g ≈ $1.58 10 g
- 4 Sugar 8 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat1 and cover with 140 ml (½ cup + 2 tbsp) water.
Add a pinch of salt, cover, and simmer for 15 minutes until the grains absorb the liquid.
Stir in cold or warm milk2 to taste.
Add butter3 and sugar, mixing well.
Warm through for 1–2 minutes, or serve immediately if using cold milk2.
Tips
- Why it works
- Rinse the buckwheat to remove the bitter taste and extra starch dust that makes the porridge too thick. Cook under a lid, otherwise the water evaporates too early and the grain won't soften evenly.
- Substitutions
- Replace 2.5% milk with 2.5% kefir, 220 ml, for a slightly tangy version. Instead of sugar, add 5 g of honey or 10 g of cherry jam, but add it off the heat so it doesn't burn.
- Common mistakes
- If the buckwheat is still dry and crumbly after 15 minutes, there was too little water or the lid wasn't tight. Check the texture: the grain should be soft but not clumped.
- Storing and reheating
- Keep in the fridge for 2 days, though it's best eaten right away. Reheat over low heat with 30 ml of milk, stirring constantly so it doesn't burn.
- Serve with
- Serve with tea on weekdays when you need a quick, filling dish. For kids, give it with a piece of white bread to soften the sweetness.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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