How to cook milk buckwheat. Milk buckwheat porridge and how to prepare it for a child

Buckwheat porridge with milk in our family is loved only by my husband - Slavik, it reminds him more of his childhood. But I have nothing against its preparation, especially since it is prepared very quickly and without any hassle.

Buckwheat, in this dish, needs to be boiled well, but, by the way, this is for a different taste. In order to understand what consistency of buckwheat you like best, you need to cook porridge once according to my recipe, and then adjust it for yourself.

Buckwheat is a very useful cereal, because. it contains almost all trace elements, and interaction with milk will help them to be well absorbed by the body.

In this recipe, I do not wash the grits and do not fry, because. My buckwheat is clean and I'm trying to reduce cooking time.

Let's start cooking!

The original composition of the products.

As we can see, our porridge has a simple composition: buckwheat, water, milk, butter and salt.

Step by step description with photoasha buckwheat with milk.

1. Cook buckwheat .

Cooking buckwheat for this porridge is very similar to the standard process. We take a 1.5 liter saucepan, pour all the water into it - 562 ml and put it on a strong fire, covering it with a lid.

While the water is boiling, let's start sorting the cereals. It must be sorted out from the black shell and black grains, which are sometimes found in the total mass. We do not need them in the finished dish, because. their presence will cause some inconvenience while eating the dish.

If you like the option of washing and frying cereals more, then you can find it in my recipe for “buckwheat porridge with meat”. I described the whole process in detail there.

The water boils, add salt and wait until the mass boils again.

In just a few seconds, you can pour in the sorted buckwheat. Stir, cover with a lid and let it boil, while intense boiling should last no more than 60 seconds.

After 1 minute, reduce the gas to the very minimum and cook buckwheat for another 25 minutes.

Because each person has a different burner temperature, then after 20 minutes open the lid slightly and make sure that your porridge does not burn. If the buckwheat is not ready to cook, and the water has boiled away, then turn off the heat, wrap the pan with a towel and leave for 15 minutes to evaporate.

I check the readiness of buckwheat before pushing it apart. If there is no liquid at the bottom of the pan, and the porridge is boiled soft, then everything is ready.

From this norm of products, 2 servings of 280 gr each are obtained. each.

Put 7 tbsp on a plate. spoons with a large slide of ready-made, hot buckwheat, add 0.5 teaspoons of butter and bury it in porridge. I didn't, so it surfaced for me. In this dish, you need to ensure that the buckwheat is exactly very hot, otherwise there will be no interesting effect.

The oil is incorporated and without waiting for its dissolution, pour cold milk. Slavik likes to have a bright combination of hot porridge and cold milk.

For this serving, I took 1 glass of milk (250 ml.) But you can pour in a smaller amount, then your porridge will have more buckwheat.

But, as you like more, choose for yourself.

Here is buckwheat porridge with milk ready. It's time to invite everyone to the table.

Bon appetit!

Everyone knows about the beneficial properties of buckwheat. It is introduced into the diet of infants. Adults love her too. It perfectly satisfies hunger, energizes. Women love diets. Buckwheat diet is popular, which brings the figure into shape. In this case, buckwheat boiled in water is perfect, the recipe can be found.

One of the best dishes for its taste and useful qualities is buckwheat with milk. Cooking it is very simple and fast, it will take literally 15-20 minutes in time, you can cook it in the morning or in the evening. Cooking won't take long. Especially delicious buckwheat with honey, raisins, dried fruits. When adding oil, sugar, the calorie content of the dish increases.

To make buckwheat really tasty, you need to observe the proportions of water, maintain the ratio between cereals, water and milk.

How to cook buckwheat in milk?

Buckwheat cooked in milk can be different: liquid, viscous. If you are going to cook viscous, use crushed cereals, and for liquid, you need buckwheat.

How to cook liquid buckwheat in milk

Ingredients:

sugar or honey - 2-3 tbsp. spoons;
water - 0.5 l;
milk - 0.5 l;
vanilla sugar - 1 pack;
buckwheat - 1 cup;
salt - a pinch;
oil - 20-30 grams;
raisins, dried fruits - a handful (optional).

Step by step cooking process:

Fill a saucepan or cast iron pot with water and place on the stove. Wait until it boils.
Carefully sort out the cereal and rinse with cold water (2-3 times) under the tap.
After boiling, throw the washed cereal into the water. Reduce the fire. Leave to cook with the lid on.
After five minutes, pour milk (hot) into the pan. Stir. Pour in salt, sugar.
Cook buckwheat with milk for 10 minutes, stirring.
Add honey if desired, when the buckwheat is cooked.
Check the readiness of buckwheat: if the grains are harsh, boil for another 5-7 minutes, add vanilla sugar.
Add butter when grits are soft.
Optionally add steamed raisins, dried fruits.
Buckwheat is cooked in time - 15-20 minutes.
Turn off the stove.

Delicious buckwheat in milk is ready, let it brew for a little time, about 10 minutes, covered with a towel.

You can add fruits to each serving if you wish (then you don’t need to add sugar): banana, strawberries, kiwi.

How to cook buckwheat in condensed or dry milk?

If instead of ordinary milk, condensed or dry milk is taken, then you need to cook in the same way, observing all the same proportions, but condensed milk or powder should be diluted with water in advance.

The second way to cook buckwheat with condensed milk is to add condensed milk to buckwheat already boiled in water. Add salt.

How to cook steamed buckwheat with milk?

Pour the washed peeled buckwheat with boiling water (the proportion of water in relation to the groats is 2: 1).

Let it brew for 6-7 hours.

Pour the finished boiled buckwheat with milk (boiled).

In this cooking method, all vitamins are preserved. The taste does not differ at all from boiled buckwheat with milk, but in terms of usefulness it surpasses it at times.

Buckwheat porridge with milk was taught to me by my husband's grandmother, whom I always loved as my own, and still love, only she is no longer with us. She went through the whole war, although in the rear, but she knew firsthand what hunger was.

In general, everything she cooked was a work of art. Such dumplings, pies, dumplings, like hers, I have never eaten anywhere and ever! Now, probably, no one cooks like that anymore, which is a pity.

I'll try to cook porridge according to her recipe, by the way, she called it "squishy".
From childhood, I recognized only two types of cereals - buckwheat and oatmeal. Semolina or, for example, rice - this is not for me. I can also express my respect for millet porridge, however, I don’t know how to cook it correctly, but I once tried it from the oven, this, I’ll tell you, is something!

But back to our buckwheat porridge with milk. I always cook it in large quantities, because everyone in my family loves it very much, well, and you start from the proportions.

We will need:

2 cups buckwheat,
one liter of milk
salt, sugar to taste,
one tablespoon of butter.

I take two glasses of buckwheat:

I pour it into a saucepan and wash it several times under running water:

Then I drain all the excess water, fill it with cold so that it slightly covers the cereal itself, and put it on the fire to boil:

Be sure to remove the resulting foam and add some salt.

Continue to cook over low heat until all the liquid has evaporated:

That's when I start adding milk little by little. I poured a little, mixed it, the cereal will slowly swell, absorb milk, add more. For two glasses of buckwheat, I left a liter of milk:

As a result, the porridge should turn out to be neither liquid nor thick, something in between, which is probably why it was called “slurry”.

I finally salt and sweeten it at the very end, everything here is to your taste.

And I will definitely put a tablespoon of butter:

I will mix and let the porridge sweat for another ten minutes.

The butter will melt, the porridge will acquire such a delicate creamy color, which means it is ready:

By the way, I also definitely put a piece of butter on my plate, it will be even tastier, as they say: “you can’t spoil porridge with butter”!

In general, it will take an hour to prepare our “slurry”, no less. Only then will it turn out the way it should be - rich, tender and very tasty.

And yet, it has one very important advantage over other cereals - it is easy to reheat it the next day. And even if it thickens a little while in the refrigerator, just add a little milk, mix and warm, the porridge will be like new!

Well, there’s nothing to even talk about the benefits of buckwheat, only pluses!

So cook buckwheat porridge according to my recipe, it's not only healthy, but also very tasty!

More buckwheat porridge recipes:

Buckwheat porridge with mushrooms in a pot
I was lucky to treat myself to buckwheat porridge from a Russian stove - and I have never eaten anything tastier in my life! I tried to cook the same at home in the oven, in a pot. It turns out, of course, it is not as tasty as in the Russian oven, but it still remotely resembles it in some way. The main thing is that the children respected such a mess, and this is a balm for my soul for me!

How to cook buckwheat porridge in milk so that it is tasty and healthy? Step-by-step recipes with photos and videos will tell you about this in detail. By the way, they will be useful not only for mothers, but also for those who practice a dietary nutrition system and a healthy lifestyle.

The benefits of buckwheat milk porridge

Recently, more and more often you can hear the opinion that eating buckwheat porridge with milk is not so useful. These conversations are connected with the discovery of the fact that completely different conditions are required for the digestion of milk and buckwheat itself. However, this does not at all make milk buckwheat porridge harmful, because with proper preparation it brings exceptional benefits to the body, especially for children.

Buckwheat milk porridge is a dietary, but at the same time highly nutritious product. Which is due to the use of two, of course, useful products.

In a properly cooked porridge, almost all the original components are preserved, including organic and folic acids, fiber, trace elements (potassium, magnesium, calcium, phosphorus), as well as vitamins of groups B, E, PP.

Regular consumption of milk porridge based on buckwheat contributes to:

pressure normalization;
removal from the body of salts of heavy metals, radioactive elements, cholesterol;
elimination of putrefactive formations in the intestine;
saturation of the body with useful substances;
maintaining visual acuity.

In addition, milk buckwheat porridge, included in the menu of adults and children, helps to increase the level of physical and mental abilities. Thanks to this dish, the child's body receives the necessary substances involved in stable growth and proper development. The whole secret lies only in the correct preparation of porridge, which will be described in detail by the presented recipes.

Milk buckwheat porridge - recipe + video

Unlike buckwheat cooked exclusively on water, milk porridge acquires a special tenderness and viscosity. In addition, it becomes more satisfying and nutritious. For its preparation, you can use milk of any fat content, but if possible, it is better to give preference to homemade.

1 st. buckwheat;
3–4 tbsp. raw milk;
1 st. cold water;
50 g butter;
a good pinch of salt;
tastes like sugar.

Cooking:

Pour the indicated amount of water into a saucepan and bring the liquid to a boil.
Sort the buckwheat, wash it in several waters and put it in boiling water.
Cook for about 10 minutes at a low boil, covered, until the grits have absorbed all the liquid.
Salt, pour in raw milk and after boiling, cook on low gas until fully cooked.
Milk porridge should turn out to be quite liquid, but at the same time homogeneous. At the end, add sugar and a piece of butter to taste.
Stir, cover, top with a towel and let it brew for another ten minutes.

Buckwheat porridge with milk in a slow cooker - a step by step recipe with a photo

Milk buckwheat porridge is a great option to start the day. Moreover, in a slow cooker, the dish will be prepared almost independently. At the same time, there is not the slightest risk that, without supervision, the porridge will burn or run away. This is followed by smart technology. The best part is that you can cook milk porridge in this way right in the morning. While you are doing the morning toilet and waking up the household, the porridge will just be in time.

1 multi-glass of buckwheat;
4 multi-glasses of milk;
1 tbsp butter;
2 tbsp Sahara;
about 1 tsp salt.

Cooking:

Rinse buckwheat thoroughly, remove black particles and bad grains. Pour into a multi-cooker bowl.

2. Add salt, sugar and a piece of butter.

3. Pour in cold milk.

4. Set the program "Milk porridge" and close the lid. This mode has one very useful feature - it alternates periods of active boiling and languishing. This allows the cereal to boil well.

5. As soon as the signal about the end of the process sounds, do not rush to get the porridge. Let her rest for another ten minutes in the "Heating" mode. By the way, the time required for languishing is already included in the indicated program of some multicookers. Therefore, it is not necessary to do this additionally.

6. The final density of porridge can be varied as desired. To get a more liquid dish, you should take 5-6 multi-glasses of milk. And if you dilute it with water, then the porridge will turn out to be more boiled.

How to cook buckwheat with milk - a very tasty recipe

The following recipe will tell you in detail about how to cook especially delicious milk buckwheat. At the same time, it is prepared exclusively in milk, without the addition of water. But there are a couple of secrets here, thanks to which the finished dish turns out to be especially rich and appetizing. To get started, take:

1 st. buckwheat;
4 tbsp. milk;

Cooking:

Sort the buckwheat, wash thoroughly and pour an arbitrary amount of cold water. Let the buckwheat brew and swell a little for about two hours.
Drain the water, pour over the raw milk and bring to a boil on the stove.
After five minutes of active bubbling, reduce the gas to the minimum possible and, having covered with a lid, simmer for about 30-40 minutes.
At first, be careful that the milk does not “run away”. To avoid this trouble, slightly open the lid.
As soon as the porridge completely reaches the desired state, add salt and sugar to your taste, throw in a piece of butter, mix and serve.

Buckwheat porridge with milk for children. The most delicious and tender buckwheat with milk

Some children do not really respect milk porridge, but they definitely will not refuse milk buckwheat cooked according to the following recipe. After all, this method was developed specifically for capricious little ones, and the finished porridge turns out to be especially tender and appetizing.

0.5 st. pure buckwheat;
1 st. water;
1 st. milk;
salt, sugar and butter to taste.

Cooking:

Pour cleanly washed buckwheat with water and put on a strong fire. As soon as it boils, immediately turn off the heat, but do not remove from the stove, but only cover tightly with a lid.
After 10-15 minutes, pour a portion of milk into the steamed cereal, salt and bring to an active boil again. Turn off the gas again, and insist the porridge until cooked.
Before serving, add butter and sugar to taste. If the porridge is prepared for babies, then chop it with a blender or rub it through a sieve.

Buckwheat with milk - a diet recipe

By the way, buckwheat with milk is an ideal option for diet food. But to get a particularly healthy dish, porridge should not be boiled, but steamed. This method provides for minimal heat treatment and allows you to save all the original elements. The original dairy dish is recommended to anyone who wants to lose weight a little, cleanse the body or just tries to make their diet as healthy as possible. Take:

half a half-liter can of cereals;
0.5 l of milk;
salt.

Cooking:

Rinse the grits thoroughly beforehand and put them in a small saucepan.
Bring the milk to a boil, salt it and pour over the buckwheat.
Close the lid tightly, wrap with a towel and leave for at least a couple of hours, and preferably overnight.
There is another way to steam buckwheat. To do this, put the washed cereal in a cold half-liter jar, add strictly cold milk almost to the top and put in the microwave for 2-3 minutes.
As soon as the milk boils (do not miss this moment), remove the jar, cover with a plastic lid, wrap it well in a terry towel and insist in this form for about 20 minutes.

Calorie content of buckwheat porridge in milk

People who watch their weight and pay attention to the number of calories they consume are certainly interested in the question of what calorie content milk buckwheat porridge has. It is worth noting that 100 g of raw product contains about 300 kcal.

However, during the cooking process, buckwheat absorbs water or milk and increases significantly in volume. Therefore, the calorie content of the same amount of the finished dish, depending on various factors, can vary from 87 to 140 kcal. The final calorie content depends entirely on the type of milk chosen and the presence of additional components (sugar, butter, honey, cream, etc.).

For 1 cup of cereal, you need 2 cups of water. In this case, buckwheat will be crumbly. If you want a viscous porridge, take 3 glasses of water.

Or its mixtures with water, as a rule, use more - 3-5 glasses. Most often, they take 1 glass of water and 2-4 glasses of milk, but you can also mix them in a 1: 1 ratio.

How to prepare cereal

First of all, remove the trash. Then rinse the buckwheat under running water until the liquid becomes clear. For convenience, you can put the cereal in a sieve.

To make buckwheat crumbly, before cooking, you can calcine it in a dry frying pan or in a slow cooker in the “Frying” mode for several minutes.

What to add to buckwheat porridge

If buckwheat porridge is unsweetened, take ½ teaspoon of salt for 1 cup of cereal. If you want sweet buckwheat, add about 1 tablespoon of sugar and a pinch of salt.

You can also season the porridge with any other spices to your taste. They, like sugar and salt, are added to the liquid at the beginning of cooking.

You can add a piece of butter to the finished sweet or salty porridge. Then it will become softer and more fragrant.

How to cook buckwheat porridge on the stove

Put the buckwheat in a saucepan and cover with boiling water or milk. If cooking porridge with a mixture, pour in only water: milk will be needed later.

Bring the liquid to a boil and cook the porridge over low heat, covered with a lid. If necessary, add boiling milk 7–10 minutes after the water boils.

Cooking time depends on what you are making the dish on. Buckwheat porridge on water will be ready in 15-20 minutes, and on milk or a mixture - in about 30 minutes.

It is better not to mix porridge on water at all, otherwise it will not be crumbly. When the liquid evaporates, buckwheat will be ready.

But the porridge with milk must be stirred periodically so that the milk does not burn. If you took a lot of liquid, it may remain in the pan. If you do not want this, cook the porridge longer or leave the finished dish under the lid to infuse.

How to cook buckwheat porridge in a slow cooker

Put the cereal in the multicooker bowl and fill with water and / or milk.

Cook porridge on the water in the "Buckwheat" or "Groats" mode for 20-25 minutes.

Boil cereals in milk or a mixture in the “Milk porridge” mode for 40–50 minutes.

Put the buckwheat in a plate or microwave oven dish, fill with liquid and cover with a lid.

Cook porridge for 10 minutes at full power. Then remove the lid, stir the buckwheat and cook for another 5-8 minutes.

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After cooking, leave the porridge in milk for 10-15 minutes in the microwave.

How to cook buckwheat porridge in the oven

Put the buckwheat in a container suitable for the oven. Pour in water and/or milk and cover.

Cook porridge with water at a temperature of 180 ° C for 40-50 minutes, and with milk or a mixture - a little more than an hour. In the latter case, hot milk should be added around the middle of cooking.

How to cook buckwheat porridge without cooking

slow way

This method is suitable for making porridge with water.

Put the buckwheat in a container with a tight-fitting lid. Fill with boiling water, close the container and leave overnight. During this time, the cereal will absorb the liquid.

Fast way

Thanks to this method, you can cook porridge with water, milk, and a mixture of them.

Put the cereal in a thermos and fill with hot liquid. Close the thermos and leave for about an hour.