Saving money on cream of wheat

[Judi Dial]

FYI, if you go to the cream of wheat website, they're giving away free samples. Of course, you have to give them your address.

Also, if your family is addicted to COW but you hate the cost, look for farina instead. It used to be that DH and I could find "Farina" brand stuff in the baby food section. When that got difficult a while ago, we bought a few boxes of COW.

Then we discovered Bob's Red Mill farina! The stuff has more fiber in it than regular COW, so you feel full faster. It's great, you need less!

I hope this is helpfu!

Judi

[nancycg56]

I LOVE cream of wheat ~ thanks for the tips!

[mom23boyz]

I get farina at Walmart. Their brand..purple box about $2.50 a box I think

[Grainlady]

Cream of Wheat is a brand name for farina.

You can also make it yourself from whole wheatberries....for pennies. I make it to assure I get a freshly-milled wholegrain product - which is the only way to get 100% of the nutrients from whole grains. Only mill what you can use within a short period of time and keep unused farina in the freezer. Wheat germ oil goes rancid very quickly if not kept in the freezer.

Toast wheatberries in a heavy skillet (or not - your choice - toasting adds a nice flavor). Grind to a very coarse farina-like texture (I use my flaker mill for a coarse grind or my Corona Corn Mill.) I sift the coarse flour to separate the fine flour from the coarse farina. Don't use the fine flour for cereal.

Cook: 1:3 ratio (1 part homemade cream of wheat to 3 parts water). Some people use a 1:2 ration and others a 1:1 ratio - your choice - it depends on how thick you like it. Add the farina to the water and stirring continuously on a low boil, cook it until it thickens. Add salt and honey to taste. It cooks quickly - in a few minutes - depending on how coarse you mill the wheat. If you mill the wheat to a fine flour, it won't work for farina - you'll find you have a pot of paste.

Recipe from: Natural Meals in Minutes by Rita Bingham

Microwave:
2/3 c. farina
1/4 c. dry milk powder (optional)
3-1/4 c. HOT water

Stir all ingredients in a 6-cup microwave bowl. Cook on high for 1 minute. Stir well. Cook 2-3 minutes more until cereal thickens, stirring every 30 seconds. Stir. Let stand to thicken.

Stovetop:
Heat water to boiling. Gradually stir in combined farina and milk (if used). Cook 2 minutes, stirring occasionally. Remove from heat and cover. Let stand 2 minutes before serving.

[Judi Dial]

Thank you!

I bought 10lbs of red winter wheat last fall. I've been adding it to bread and using it as a side dish for meals, but it never occurred to me that I could use my grinder and make my own farina.

What do you do with the really fine stuff, add it to the flour canister?

Judi

[Grainlady]

Thank you!

I bought 10lbs of red winter wheat last fall. I've been adding it to bread and using it as a side dish for meals, but it never occurred to me that I could use my grinder and make my own farina.

What do you do with the really fine stuff, add it to the flour canister?

Judi

I would use the fine flour immediately, or stick it in the freezer. I always try to use freshly-milled flour within 7 days of milling because the wheat germ oil goes rancid quickly, and always store it in the freezer to slow down the degredation of the nutrition and germ oil.

You might also like to make your own bulgur. I like to use my red wheat for that. I normally use Wheat Montana Prairie Gold Hard Spring White Wheat or Hard White Winter Wheat for bread. I use a lot of bulgur in the summer. We eat a lot of Tabouli (made with homemade bulgur) when we have fresh garden tomatoes, cucumbers and fresh parsley and chives.

BULGUR
Method #1:

Bring to a boil - one part rinsed wheat berries plus 2 parts water. Simmer the berries until they are tender (about 1 hour). Spread wheat berries on a cookie sheet and bake in a 225°F. oven, stirring occasionally, until dry (about one hour). Grind in a blender, or Roller Flaker Mill, or crush with a rolling pin, to the consistency of cracked wheat.

Be sure to sift out the smallest flour-like bits. If you don't, they tend to form a "paste" in dishes you prepare calling for bulgur.

Method #2:

Sprout 3 cups (soft) wheat (using any sprouting method you like). Rinse 2-3 times a day. They will be ready in 3-4 days, when the tiny sprout is a maximum length of 1/4 inch.

Drain the sprouts well, spread on a cookie sheet and set in a warm oven or dehydrator, no more than 150°F. Dry over night or until the berries are well dried.

Grind coarsely in grain grinder. Store the bulgur in an airtight container in your refrigerator.
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Thermos Wheat
This is an excellent method to use in an emergency or to keep the heat out of the kitchen.

2 c. water
1 c. whole wheat kernels
1/2 t. salt

In a small saucepan, bring water to a boil. Pour about 1/2 cup boiling water into a 2-cup thermos. Cover and put aside. In a sieve, wash wheat under running water. Pour hot water from thermos. Spoon the washed wheat into the hot thermos. Add salt and remaining boiling water to about 1 inch from the top of the thermos. Fasten lid. Lay thermos on it's side and allow to sit at least 6 hours or overnight. Served cooked wheat with fruit as cereal or use in other recipes. Makes about 2 cups.

[Judi Dial]

Grainlady,

Approx how much grain will I have to grind to make the 2/3C of farina?

Thanks --
Judi

[LeeCee]

I also buy the big box of cream of wheat at walmart their own brand and really good and cheap

[Grainlady]

Grainlady,

Approx how much grain will I have to grind to make the 2/3C of farina?

Thanks --
Judi

Judi,

I don't think I've ever measured an exact amount.... (how totally unscientific of me). If you come up with an exact amount, please post it. If I make it this week, I'll post the amount.

If I had to venture a guess, I would use a wheat to flour ratio, which should be close.

2/3-cup wheat berries = 1 c. flour

[Judi Dial]

Judi,

I don't think I've ever measured an exact amount.... (how totally unscientific of me). If you come up with an exact amount, please post it. If I make it this week, I'll post the amount.

If I had to venture a guess, I would use a wheat to flour ratio, which should be close.

2/3-cup wheat berries = 1 c. flour

Grainlady,

The reason I asked is that I still have to do this by HAND, we haven't bought a grain mill yet! If I do it, I'll post it!

Judi