1 ½cupsfreshly ground hard wheat (I've used both red and white wheat with great results)
1tbspvinegar, lemon juice, yogurt, or kefir (I prefer vinegar or lemon juice)
Grind the wheat on the coarsest setting your grain grinder offers.Though it will result in a much more textured cereal, I believe it's also possible to do this in a coffee grinder or a high-powered blender.
Combine the ground wheat, water, and vinegar in a pan. Stir to combine. Cover with a towel and leave out overnight.
In the morning, turn the heat on low, bust out your best whisk, and spent five minutes over the stove heating the cereal until it's nice and thick. It will stick to the bottom of the pan if you're not careful – it will also burn – so just sip on your morning cup of coffee and enjoy the quiet and rhythmic motion of stirring.At this point, I like to add a teeny pinch of sea salt and a dash of vanilla extract.You will be able to tell when the cream of wheat is ready – it will get nice and thick.
Serve! I like ours with a healthy glug of raw milk, a teaspoon of grass-fed butter, and a healthy drizzle of real maple syrup. This morning, I also included some walnuts for extra fat and protein since we were out of eggs.Since the cream of wheat (especially with freshly ground wheat) is so reminiscent of freshly baked bread, I imagine that cinnamon would also be delicious as a topping. Or some sliced banana. Or some berries. Or some flax seeds. Ohhh….the possibilities!