Each person has tasted semolina at least once. Someone likes it, some don't. And as a rule, most of those who do not like this porridge simply do not cook it correctly, so it turns out with lumps.
Semolina is shredded wheat. Thanks to this, it cooks very quickly and is well absorbed.
Surely every housewife has used this cereal more than once. The most common way to prepare semolina is, of course, porridge. The traditional recipe for semolina is known to everyone, just as it is known that it is quite difficult to prepare this dish without lumps. But children, especially small ones, do not like such a heterogeneous porridge.
So for me it has always been problematic to cook my favorite porridge without lumps.
But thanks to the advice of my mother-in-law, this problem disappeared by itself.
In order to achieve a homogeneous consistency, it is important to pour semolina into cold milk, not hot milk. Then the semolina will gradually swell, absorbing the liquid. Of course, immediately after falling asleep, you need to put the pan on a low heat and stir continuously, otherwise the porridge will simply burn. After the porridge has boiled, you can turn off the heat and, closing the lid, leave it to rise. And then, as usual, someone eats it with jam, someone with butter.
Use this simple method, you will always get your favorite porridge without lumps.
