Cream of wheat is a healthy breakfast that Americans have opted for years. Invented in 1893 by wheat millers in North Dakota, it is made from ground wheat. Before you begin to cook cream of wheat, you must keep in mind that it tends to get very thick as it cooks. 

What you need:

3 cups soft wheat berries, 3 cups millet, salt, buttermilk, yogurt, kefir, whey, lemon juice, toppings.

• Take equal amounts of the wheat berries and the millets. Grind them together till they are medium ground. Mix them well.  
• 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.   
• The night before, in a bowl combine a cup of water and a cup of the wheat and millet mix. Add yogurt, kefir, whey, lemon juice and 2 tablespoons of buttermilk. Leave at room temperature overnight.  
• In the morning, add two more cups of water to the mixture, salt and put it in a small pot. Slowly bring the mixture to a simmer, stirring often so that it does not stick to the pot.   
• Let the pot simmer for 3-5 minutes until the cream has finished cooking.  
• Remove the pot from the stove and let the cream sit.  

Use your choice of toppings, serve in a bowl and enjoy your healthy breakfast.

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