This gets very thick as it cooks, so feel free to add a little more water as needed, and keep whisking occasionally so it doesn’t get stuck on the bottom of your pot. To get more of a real cream of wheat texture, you can add 1/2-3/4 cup of more water, cooking just a bit longer, and letting it sit to thicken for a few minutes afterwards.
Grind equal amounts of soft wheat berries and millet berries, about medium grind. Combine well (I store my hot cereal mixes in glass jars).
The night before combine one cup of water, and one cup of your hot cereal mix in a bowl. Now add the two tablespoons of buttermilk, yogurt, kefir, whey, or lemon juice (this will make it a bit sour, so I will sometimes not use this, though it is the best to use it, to better reduce the phytic acid).
Cover and leave on the counter top overnight.
In the morning, combine one and a half more cups of water with the mixture, a dash or two of sea salt, and bring to a simmer in a small pot, whisking occasionally to make sure it doesn’t start sticking on the bottom.
Simmer for 3-5 more minutes (still whisking to make sure that it doesn’t stick), until it is finished cooking and remove from heat. You can add more water if it gets too thick.
Serve with your choice of toppings.
*Update: After a little more experimentation, I found that having a total of 2 1/2 cups of water, instead of just two, works the best-not too watery, not thick- so I have changed my directions to reflect that.
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