Milk Porridge
Ingredients
Directions
Soak and strain
Soak the oatmeal overnight in the water.
Strain the oatmeal in the morning and boil the water for 30 minutes.
Cook and serve
Add the milk and a pinch of salt, then bring to a boil.
Serve warm, with or without powdered sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal (in the method)
- Provides the main body, as its starch thickens the porridge as it cooks.
- Milk
- Adds richness and a creamy texture to the finished porridge.
The step that matters
Bringing the milk to a boil. Milk contains proteins and sugars that scorch and stick to the bottom of a pan when heated quickly. Keeping the heat moderate and stirring helps prevent burning and boiling over.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More milk porridge recipes
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.