Composition / ingredients
Cooking method
How to make buckwheat porridge from buckwheat soup with milk? The amount of milk can be adjusted to your liking. Who likes thick porridge - you need to take as much milk as indicated in the ingredients. And for a more liquid version, you should slightly increase the amount of milk. It's good if the milk is homemade. All vitamins and useful substances are preserved in it. Purchased dairy products are inferior in quality to homemade ones, it is recommended to use them only as a last resort.
It is advisable to cook such porridge according to the number of eaters - it is delicious while fresh. Although if the milk porridge remains, it can be put in the refrigerator and, if necessary, reheat before serving. But the taste of such porridge is certainly not the same compared to the freshly cooked one.
1. Go through the buckwheat. Then pour the grits into a bowl, fill with cold water. Wash your hands, drain the water. Thus, rinse the cereal a couple of times.
2. Pour water into a saucepan, send it to the fire. Bring the water to a boil. Put the washed cereals in boiling water, add a pinch of salt.
3. Cook under a closed lid on low heat for 20-25 minutes. During this time, all the liquid should evaporate.
4. After the specified time, pour milk into the porridge, pour sugar. Mix it up. Bring to a boil over medium heat with the lid open.
5. When the porridge with milk boils, immediately turn off the fire. Add a piece of butter. Cover the pan with a lid. Let the porridge stand for another 5-10 minutes.
And now you can lay out the milk porridge in portions and serve it on the table. Decorate as desired. For decoration, you can use fresh fruits, jam berries, coconut chips.
Bon appetit!
All the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious, read the article "The usual buckwheat. Do we know everything about her?"
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Crushed buckwheat - 313 kcal/100g
