Milk Porridge
Ingredients
Directions
In a basin, mix oatmeal with cold milk until smooth.
Pour the mixture into a saucepan with boiling milk.
If it doesn't thicken sufficiently, boil a little longer.
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
- Provides the starch and body that thicken the porridge as it cooks.
- Milk
- Forms the liquid base that the oatmeal swells in, giving the porridge its creamy texture.
The step that matters
Mixing the oatmeal with cold milk before adding it to the boiling milk. Oatmeal stirred into cold milk first disperses evenly, so it does not clump when it meets the hot milk. Starch granules swell gradually and thicken the porridge smoothly.
“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.
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