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Methods for making semolina porridge without lumps. Semolina porridge with milk without lumps Semolina porridge is not

Today we will talk in detail about how to cook semolina porridge without lumps. After all, many housewives refuse this healthy and very tasty dish just because they don’t have the slightest idea how to make it homogeneous and the right consistency. To correct this situation, in this article it was decided to present several options. Which one is the best is up to you.

Cooking semolina porridge with milk

Not everyone knows, but such a simple dish has many cooking options. Someone makes it only with fresh milk, someone - with ordinary water, and someone even uses the two mentioned ingredients at the same time. Let's consider each of the options in more detail.

Cooking semolina porridge in milk is quite easy and simple. To do this, we may need components such as:

milk as fresh as possible fat - 1;
semolina - 4 dessert spoons;
granulated sugar - add to taste (about 1-1.5 dessert spoons);
medium-sized table salt - a couple of small pinches;
fresh butter - 12-15 g (add to a ready-made dish).

Cooking process

To cook semolina porridge with milk, you should take dishes with a thick bottom. After all, this is the only way your dish will not stick and burn. Thus, it is necessary to pour full-fat milk into a bowl or pan, and then put it on the fire and gradually bring it to a boil. In this case, it is required to ensure that the product begins to boil well, but does not run away.

After the milk boils, it is necessary to pour it into it. Its amount depends entirely on whether you want to get a thick or liquid porridge. To avoid lumps, it is recommended to add cereals slowly and in small portions. In this case, the milk should be stirred with a spoon so that you get a kind of funnel. Only with this addition of semolina will the finished dish be as homogeneous as possible. If desired, sugar and fine table salt can be added to it (to taste).

It is advisable to cook semolina porridge in milk for about 9-11 minutes. During this time, all the grains will boil well, as a result of which you will get a very tasty and healthy dish without a single lump.

How to properly present to the table?

Semolina porridge, prepared according to the recipe described above, is not too liquid, homogeneous and very tasty. It should be served hot for breakfast or an afternoon snack. Additionally, it is recommended to flavor the dish with a piece of fresh butter.

Semolina porridge without lumps: a step-by-step recipe

How to make a delicious breakfast on the water? To do this, we need to prepare the following products:

ordinary cold water - 2 faceted glasses;
semolina - 7 full dessert spoons;
sugar brown sand - add to taste (about 1.5 dessert spoons);
fine iodized salt - a couple of pinches (add to taste);
fresh butter - 15-17 g (add to a ready-made dish if desired).

Cooking process

As in the previous recipe, semolina porridge on water will cook faster and turn out much tastier if you use a small saucepan with a thick bottom to cook it. It is necessary to pour ordinary cold water into the dishes, and then pour semolina and mix thoroughly. After that, it is recommended to leave the ingredients aside for 6-9 minutes. After this time, the saucepan should be placed on medium heat and wait for the liquid to boil completely. At the same time, the contents of the dishes must be stirred regularly, since the grits that have settled to the bottom can stick and burn.

After the water boils, salt and sugar should be added to the porridge to taste. It is desirable to cook it on very low heat for about 8-12 minutes. In this case, the dish must be constantly stirred with a spoon.

Proper serving to the table

Semolina porridge on the water is most often made for diet food or for those who have intolerance to dairy products. Serve it to the table should be hot. If you want to lose weight, then adding butter, jam, honey and other sweets to the finished dish is highly discouraged. Otherwise, all of the listed products can be safely used. After all, with them, semolina porridge will become much tastier, healthier and more nutritious. Even the most fastidious and capricious child will not refuse such a breakfast.

One cannot ignore the fact that semolina porridge boiled in water differs slightly in taste and color from that which is cooked only in milk. Such a dish is more gray and less high-calorie.

Cooking delicious and semi-milk

How to cook semolina porridge without lumps? Many housewives dream about this. After all, it is not very pleasant to use a heterogeneous dish with large or even small lumps. And this is done quite easily.

So, we need:

semolina - 6 dessert spoons;
filtered drinking water - ½ cup;
fat milk of maximum freshness - 1.7 faceted glasses;
fine sand sugar - 2 dessert spoons (to taste and desire);
sea salt - a few pinches (to taste);
wheat or rye bread, butter, hard cheese, jam, honey, etc. - for serving.

How to cook porridge?

The presented recipe for semolina porridge (you can find the photo in this article) provides for the simultaneous use of both milk and drinking water. It should be especially noted that it is this version of the dish that is most popular among housewives. Ready-made porridge is tasty, satisfying and nutritious. To create it, you need to take a small saucepan and pour filtered drinking water into it. After that, it is necessary to add semolina to the liquid and mix everything thoroughly. Leaving the dishes with the contents at room temperature, you should start preparing the milk. It must be poured into a bowl, put on a strong fire and boil. In this case, it is imperative to ensure that the product does not run away.

After the milk boils, the dishes with water and semolina should be placed on a gas stove and mixed again. Without bringing to a full boil, it is necessary to pour a hot fatty dairy product into the ingredients. It is advisable to mix all the components well with a spoon, set the fire to maximum and wait for the seething. After that, sugar and sea salt should be added to the porridge to taste. During cooking, it is recommended to stir it periodically, otherwise the grains will stick to the bottom of the dish and burn.

It is desirable to cook semolina porridge in semi-milk for about 13 minutes. After the dish is ready, you need to remove it from the stove, add a small piece of butter (directly into the pan), and then close it tightly and leave it in this position for 5 minutes. During this time, the cooking oil will completely melt, and the porridge will reach the desired consistency.

Proper serving of semolina porridge for breakfast

Now you know how to cook semolina porridge without lumps in semi-milk. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious. Serve it to family members preferably in a hot state. In addition to porridge, it is recommended to present a sandwich made from a piece of rye or wheat bread, a thin layer of butter and a slice of hard cheese. If desired, children can be offered fresh honey or jam.

Making breakfast in a slow cooker

How to cook semolina porridge without lumps in a slow cooker? Perhaps this is the easiest and fastest way of all presented above. Moreover, a dish made in a modern kitchen device always turns out homogeneous and without a single lump. But this is only on condition that you use the special program "Milk porridge" for its preparation.

So, to make such a delicious breakfast for your family and friends, you need to prepare the following ingredients in advance:

semolina - 5 dessert spoons;
fat milk of maximum freshness - 1 faceted glass;
filtered drinking water - 1 glass;
medium-sized sea salt - a few pinches (to taste);
fine sugar sand - 2-2.5 dessert spoons (add at will and personal discretion);
butter - 35 g.

The process of cooking in a multicooker

To make such a simple but nutritious and healthy breakfast, you should pour fresh full-fat milk and regular filtered drinking water into the bowl of the kitchen appliance. After that, it is necessary to pour semolina, sugar and medium-sized sea salt into the same container. Next, all the ingredients should be thoroughly mixed, closed and set to the mode. At the same time, the multicooker will set the time on its own.

After the selected program is completed and the device beeps, add a piece of fresh butter to the porridge, and then mix everything thoroughly. In this composition, the dish needs to be covered again with a lid and heated for about 3-6 minutes.

How to serve porridge for breakfast?

Semolina porridge should be served only when it is hot. In addition to such a nutritious and healthy dish, you can serve any sweets (berries, fruits, honey, jam, etc.), a sandwich with butter, tea or freshly brewed cocoa.

Liquid semolina porridge turns out to be more tasty than thick. Although there is no dispute about tastes. If you want to make a more viscous dish, then you need to add more cereal to the main liquid (about 4-5 dessert spoons of semolina for 1 glass).
Semolina porridge will turn out without lumps if you pour the cereal into cold milk or water. If the liquid is hot, then a cycle should be formed in it and only then a bulk product should be added.
To make a breakfast of semolina porridge more satisfying and nutritious, you can add fresh fruits, berries, as well as honey or jam to it.
Cooking semolina should not be 2-3 minutes, but at least 5-8 minutes. After all, only with prolonged heat treatment, the grains will completely boil, and the dish will turn out to be more tasty and homogeneous.

Semolina porridge is rightfully considered a universal dish; it is loved not only by children, but also by adults. A morning meal helps to normalize digestion, which has a beneficial effect on the health of people suffering from gastrointestinal diseases. Among other things, semolina is eaten by ladies on diets, although the opinion of nutritionists on this matter varies greatly. It is important to learn how to cook the composition correctly so that the cereal does not curl up in lumps.

In most cases, the technique of culinary art is learned in the process of the second and subsequent preparations. However, if you use the advice of experienced housewives, the process proceeds much faster.

First you need to choose the right dishes. In the preparation of semolina porridge, the density of the pan plays an important role, its walls and bottom must be thick, non-stick. Otherwise, the cereal in combination with milk will stick, leaving behind a burnt aftertaste.
An important feature of the preparation of porridge is the correct ratio of milk and water. Inexperienced housewives prepare a dish with pure milk, as a result of which lumps often form in the porridge. If you end up wanting a high-calorie semolina porridge, pour some purified water into the bottom of the container. In cases where you need to prepare a dish for diet food, dilute the milk by 50%. When adding water to the bottom of the pan, wait for it to boil, only then pour in the milk.
Most cooks unanimously say that semolina is made from cold ingredients. It makes sense to listen to them. Before you start cooking, put the container in the freezer (for 15 minutes) or refrigerator (for half an hour) chamber. Also completely cool the milk and water that will be poured into the composition.
The formation of lumps is largely due to the fact that the housewives pour semolina too quickly, it does not have time to disintegrate. To avoid the grains sticking together, pour the mixture only in a thin stream exclusively into cold milk. At the same time, do not forget to simultaneously stir the composition with a wooden spatula. If the rate of dissolution of cereals (namely, stirring) is too low, you will spoil the dish with the appearance of lumps.
A very important aspect of making semolina is the correct ratio of water / milk to cereals. Each hostess prepares the dish differently, because not everyone likes liquid or, on the contrary, too thick porridge. It all depends on personal experience and preferences. The fundamental technology is considered to be 3 tablespoons of bulk composition per 300 ml. liquids. In this case, the porridge turns out to be moderately rich, similar to pudding.
Semolina porridge can be cooked not only with milk or water, but also with natural juice / fruit drink. In this case, it is necessary to observe the amount of sugar added, very often the semolina turns out to be sickly sweet. The principle of preparing cereals in milk or juice is identical.

The amounts of the ingredients below are based on a serving for a child. If you want to cook a dish for an adult, proportionally increase the ingredients by 1.5 times.

semolina - 50 gr.
milk (fat content 2-5%) - 350 ml.
granulated sugar (cane or beetroot) - 25 gr.
crushed salt (not iodized) - on the tip of a knife
butter - 15 gr.
jam, honey, jam, berries or fruits - to taste (optional)

Cool the pan in advance in a convenient way, do the same with milk or water. It is important to choose a special ladle with a long handle to control the cooking process when the semolina starts to boil and, as a result, rise.
Pour a little cold water into the bottom of the pan (you can dilute it as mentioned earlier), then add chilled milk, a pinch of salt and the required amount of sugar (based on personal preference). Important! In cases where additional ingredients, such as honey, sweet fruits / berries, jam, are added to semolina porridge, the amount of granulated sugar can be completely eliminated or partially reduced.
This step is the most important - adding cereals. The composition is poured only into the cold mixture, calculate the amount based on your own wishes. While pouring the composition, stir it intensively. Important! Semolina is poured exclusively into cold milk. If this advice is neglected, when a loose mixture is added to a hot liquid, the protein quickly coagulates, the granules swell and seize with each other, since their surface is quite sticky. When the addition is made to chilled milk, the cereal is impregnated evenly, as a result of which the likelihood of lumps is completely eliminated.
After adding the cereal, put the pan with the composition in the refrigerator for 5-10 minutes. After the expiration date, remove, put on medium heat and bring to a boil (the formation of the first bubbles). When this happens, set the minimum power on the burner, bring the porridge to readiness, stir throughout the entire cooking process. As a rule, cereals are cooked for 3-4 minutes, it all depends on the quantity. The consistency will tell you about the readiness of the dish: perfectly cooked porridge quickly drains from the spoon, leaving behind a cloudy shade and grains. It should not linger in "heaps" on the cutlery. Important! If you add too much bulk composition, as a result of which the porridge turns out to be thick, dilute it with cold milk mixed with water in a ratio of 70:30.
At the end of the procedure, do not leave the porridge in the pan, immediately pour it into the bowl, then add the butter. Mix the dish well, wait for partial cooling, then decorate the porridge with berries or fruits. If granulated sugar was not added, stir in jam, jam or honey.

The modern rhythm of life leaves its mark on society. More and more housewives are resorting to kitchen appliances that prepare the dish automatically with less human intervention. As a rule, most of these units are equipped with the appropriate "Porridge" function, which is suitable not only for rice, buckwheat, oatmeal, but also for semolina.

fat milk (3.2%) - 400 ml.
purified water - 350 ml.
semolina - 100 gr.
beet sugar - 40 gr.
fine salt - 1 pinch
butter - 30 gr.
honey, fruits, berries, jam (optional)

It is known that semolina has an unpleasant feature of sticking together and absorbing liquid in a short time. For this reason, when preparing porridge in a slow cooker, the ratio of cereals and liquid should be approximately 1: 7 (the optimal indicator).

Mix granulated sugar, semolina and salt into one loose mixture. Wipe the multicooker container dry, then send the resulting composition into it. Such a move will prevent the formation of lumps in the future.
Next, cool the milk, pour into a container with the mixture, add a piece of butter, mix. Immediately after pouring milk, dilute it with water. If you want to get rich porridge, the amount of water can be reduced to 100 ml, while milk must be added not 400 ml, but 650 ml.
After adding all the ingredients, activate the “porridge” or “multi-cook” mode (depending on the manufacturer, the exact name of the function is indicated in the instructions). As a rule, the cooking time is about 15-20 minutes. During the entire cooking time, do not open the lid to prevent steam from escaping.
After the expiration of the period, the porridge will be ready, it may seem liquid to you, but later the composition will thicken. If desired, add jam or honey for sweetness, mix semolina with chopped banana or apple, add seasonal berries.

It will seem strange to many that there are so many nuances in the preparation of semolina porridge without lumps. Do not be afraid, it is enough to follow the practical recommendations once, after which the process will go easily and naturally. The main thing is to choose the right dishes, constantly stir the composition and do not violate the proportions.

Video: how to cook semolina porridge without lumps

Some people do not favor semolina porridge since childhood, others, on the contrary, simply adore it. Maybe because someone was fed in childhood too thick and nasty porridge or porridge cooked incorrectly, as a result of which it was with terrible lumps of semolina ?! Or maybe someone just can not stand the smell of boiled milk?! However, back to those who still love this porridge. Below in the recipe I will show how to cook semolina porridge in milk for a child, without lumps. And if you have a multicooker, then.

My child often asks me to cook delicious semolina porridge with berries or jam. And with great appetite he absorbs it for breakfast, beautifully decorated with fresh currant berries or jam.

And although porridge is not very rich in vitamins and other useful substances, it is hearty and appetizing for young children.

And so that nasty lumps do not form in the porridge during cooking, you must follow the entire technology of its preparation.

All we need is:

1.5 st. homemade milk
3 tbsp decoys
1 tsp Sahara

How to cook semolina porridge in milk for a child without lumps - a recipe with a photo:

Pour the milk into an enamel bowl and put on fire.

Not bringing to a boil, we begin to slowly add semolina in a thin stream. This is perhaps the most important and crucial moment in making semolina porridge for a child without lumps.

Adding semolina, do not stop stirring it all the time without stopping. It depends on how well we mix, whether the porridge will be with lumps or remain without them.

Next, cook semolina porridge in milk over low heat for 10-12 minutes, not forgetting to stir. At the end of cooking, add granulated sugar for sweetness.

Pour the porridge without lumps into a plate, make eyes from the berries, draw a mouth with jam, and put a piece of homemade butter in place of the spout.

Semolina porridge with milk for a child is ready! Bon appetit!

Semolina porridge is a traditional Russian (Slavic) dish, the first food for a baby and porridge, which is loved by almost everyone. And “almost” only because once in childhood this person was forced to eat semolina porridge with nasty lumps, this was especially common in kindergartens and school canteens.

Honestly, and even experienced housewives did not always get semolina porridge completely without lumps, especially when cooked in the morning, in a hurry. Now almost every housewife has a blender at hand, and if lumps have already formed, then you can make whipped semolina, but it's still not the same.

But why do they form? It's all about physics. Yes, don't be surprised! Semolina is a wholemeal flour that is obtained as a by-product in the production of wheat flour. Particle sizes - from 0.2 to 0.7 mm, there are three types of semolina: T (from durum wheat), TM (ratio of hard and soft varieties 4: 1) and M (from soft varieties).

Like all small particles, grains of semolina tend to stick together due to the action of static electricity. Getting into hot milk in the form of such glued conglomerates, a crust forms on top and it is very difficult to break such a lump, and inside the semolina remains almost raw. Therefore, these lumps have such a nasty taste.

To avoid their formation, you must adhere to certain cooking rules, which we will tell you about after the recipe for making classic semolina porridge.

Cooking time: 15 min.

Servings: 4

Calories: 102 kcal. ,
Proteins: 3 g
Fat: 3.2 g
Carbohydrates: 15.5 g

Ingredients

semolina - 0.5 cups;
milk - 500 ml;
sugar - 2 tbsp. (taste);
a pinch of salt;
1 tbsp Butter.

Cooking steps

Pour milk into a saucepan, preferably with a thick bottom and put on heat.

When the milk becomes well hot, evenly, with constant stirring, slowly pour in the semolina. You need to interfere constantly, without stopping, until the porridge is almost ready. If you stop stirring, the cereal will settle to the bottom, lumps will turn out, and it will even burn, which will give an unpleasant taste and smell.

The only distraction is adding sugar.

Be sure to add salt too - so your semolina will be tastier at times. By the way, sugar is an optional ingredient. Salted semolina porridge is also a wonderful dish, in its thick form it can even be used as a side dish for meat with gravy.

After boiling, you can immediately turn off the fire, cover the porridge with a lid and leave for 4-5 minutes - the cereal will reach itself in hot milk. During this time, mix it well 1-2 times, then add butter and you can easily beat with a whisk to make the porridge more airy (but this is not necessary).

There is another way to cook semolina porridge with milk: the cereal is poured into cold milk in advance, stirred and left for 20-30 minutes. And then it must be cooked, stirring constantly from the first minute of heating, without stopping for a minute. This method will also produce porridge without lumps, but it is time consuming and difficult to adjust its density.

Secrets of porridge without lumps

To get a homogeneous porridge, pour the cereal into hot milk slowly, evenly and intensively mixing the contents of the saucepan.

The second way is to pour the cereal into cold milk, let it swell, and then cook, stirring without stopping.

There is also a third way: pour semolina with a small amount of cold water and mix well to break up all the lumps. Add sugar and salt at the same time. Bring the milk to a boil and pour it into the semolina in a thin stream, stirring quickly with the other hand. Bring the mixture to a boil and turn off - let it come.

The density of the dish depends on the ratio of the amount of cereal and milk. To obtain liquid semolina porridge, 4 tablespoons are used for 1 liter of milk, for porridge of medium consistency - 6 tablespoons, and for thick - 7-8.

So that your milk does not burn, be sure to first moisten the saucepan with cold water.

Many recipes say that you need to cook semolina for 5-10 minutes. It used to be so, but now all semolina undergoes a special treatment for quick boiling, so there is no need to spend time boiling it - just 1-2 minutes after boiling and 4-5 minutes of infusion.

To prevent the formation of an upper crust on the porridge, it must be periodically mixed. All additional additives - dried fruits, berries, nuts, add already to the finished porridge.

How to properly present to the table

You can serve semolina porridge with a variety of additives. You can add raisins, dried cranberries, pieces of cookies to liquid semolina porridge, it is especially tasty with chocolate. Thick jam, marmalade is also suitable.

Porridge of medium consistency is the most successful. Supplement options:

a piece of butter and sugar;
cocoa with sugar or in granules;
grated chocolate;
any jam;
fresh and dried berries;
candied fruit;
banana slices;
canned fruits (peaches, pineapples, pears);
syrup, jam.

The recipe for thick semolina goes well with such additives: butter, sugar, thin jam, syrups and sweet sauces, juicy fruits, hot chocolate.

And finally, a recipe for a great, but very tasty addition to semolina porridge - mint sauce. Take a few sprigs of fresh mint, add a tablespoon (without a slide) of powdered sugar and mash into a homogeneous mass. Pour in 1 tbsp. boiling water, stir until the powder dissolves. At the end, add a couple of drops of lemon juice. With this sauce, porridge will be eaten even by those who do not like it!

Semolina porridge can be boiled in water, milk or a mixture of both. Porridge on the water may seem fresh to many. Semolina porridge with milk will be hearty, tasty and fragrant. If you prefer a less rich version, dilute the milk with water.
The ratio of cereals and liquid depends on the desired density of porridge. The best option is 6 tablespoons without a slide per 1 liter of liquid. If you want a thinner porridge, take less semolina. And vice versa.
Many fall asleep semolina in a boiling liquid. However, in this way, not everyone will be able to achieve the perfect result the first time. Therefore, it is better to put the cereal in a cold liquid and, without stirring, leave for 10-15 minutes. The grains will swell and will not stick together, which means that the porridge will cook without lumps.
To prevent the porridge from burning, choose a pan with a thick bottom. And the pan should not be warm. Before pouring, rinse it under running cold water.
While the semolina is being prepared, it must be stirred frequently. The easiest way to do this is with a whisk. If you move away from the stove for a long time, lumps will appear in the porridge.
If the porridge, in your opinion, is not thick enough, do not digest it, but remove it from the heat and let it brew for 20-30 minutes. To keep it warm, you can wrap the pan with a thick towel.