French Milk Porridge
Ingredients
Directions
Prepare the oatmeal
Stir oatmeal and 2 cups of water together and let it stand to clear.
Pour off the water and add more water to the oatmeal.
Stir well and let it stand until the next day.
Strain through a fine sieve.
Finish the porridge
Boil the strained water and add 1 cup of milk while boiling.
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 starch that thickens the water into a porridge body as it cooks.
- Milk
- Adds richness and a creamy texture to the finished porridge.
The step that matters
Adding the milk while boiling. Milk can scorch on the bottom of the pan or boil over quickly. Its proteins and sugars brown and stick when overheated, so keep the heat controlled and stir while it returns to the boil.
“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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