What Is Farina?

Young people these days are not very familiar with the ingredient farina. Or they might vaguely remember their parents using farina in the kitchen as some sort of ingredient or dish but never gave it a second thought.


They might even think it's something you can cut with a knife because they're so clueless about it.

What's The Deal With Farina?

In Latin, "farina" simply means flour or meal. Farina is mostly used for hot cereal preparation for breakfast and whatnot. To be more specific, it's a form of milled wheat. Grains have endosperm and germ that you can make farina out of.

These ingredients are milled into the consistency of fine grain. From there, they're sifted, resulting in a product that's essentially rich in carbohydrates.

The Vegan Staple

Vegans love farina in particular. For them, since they don't eat meat, the milled wheat variant (if enriched) serves as one of the best ways to get dietary iron for vegan and vegetarian diets. Many brands of ready-made farina offer 50% of the recommended daily allowance of iron in a single serving that has about 120 calories in it.

Commercial Cereals

The bran and most of the germ is removed from commercial cereals, with them sometimes getting enriched with iron and Vitamin B to compensate.

The most popular names for breakfast cereal include brands like Farina Mills, Malt-O-Meal, and Cream of Wheat. If you want more iron out of your farina meals, you can consider getting naturally milled farina instead.

Juicing the Farina Out

Certain recipes call for a juicer to get the essence of the farina out. You can get more out of our farina by using a masticating juicer to further extra nutrients out of it.

This juicer type cost more than centrifugal machines but they're worth it because they waste less of the farina that you're juicing off of for your vegan or vegetarian meals.

Mild Taste Allows for Additional Flavors

Farina is characterized by its mild taste, so you need many additional items such as fruits, salt, jams, grated chocolate, butter, cinnamon, honey, nuts, maple, or brown sugar (or any combination thereof) to add to its taste.

You can even add pepper freshly milled from the best pepper mill to it for good measure. Or you can eat it blandly like you would your typical oatmeal.

Other Uses

If you're familiar with farofa and polenta, then you know how to alternatively cook farina as well. If you have issues in keeping dough from sticking to the surfaces of your baking containers and what not, you can use farina as an alternative to oil.

 Just leave some farina residue on the bottom of the dough you're baking to keep it from sticking.

How To Prepare Farina

To prepare farina for consumption during winter breakfast, just collect ingredients and tools like a commercial farina product, water or milk, wooden spoon or wire whisk, sugar, and butter (the last two are optional).

From there, you can either use a microwave or skillet on a stove to make the meal. Preparation only takes two minutes.

By Stove

Put the milk and water plus a dash of salt together in the skillet or saucepan atop a stove. Let the whole concoction boil. For every serving, you need about a cup of water. Just add another cup for every new serving.

If you're using milk, bring the fluid to below a boil instead of all the way to a boil. This is for the sake of preventing it from spilling from your skillet or pot. If you don't want your farina to end up too creamy for your tastes, you can use half-and-half instead (like a half-milk and half-water mix).

Put the Cream of Wheat or farina into the hot liquid. From there, stir it slowly with your whisk or spoon until it reaches a boil. Afterwards, reduce the heat of the stove to the minimum. For every cup of water, milk, or combination of such, put in 3 tablespoons of cereal into the mix.

Keep stirring until the farina thickens to a good consistency. If you have to time it, it typically takes about 2½ minutes to thicken. Make sure there are no clumps or lumps forming. Pour the farina into bowls ASAP after it has thickened to your preference. Add milk, butter, or sugar for taste if you want to.

By Microwave

Rather that gradually adding the farina into a hot mixture of water and milk (with a dash of salt) like with stove heating and preparation, you instead add the farina with the water or milk (or both) and the dash of salt into a bowl that's safe to use with a microwave (ceramic or special plastic; ordinary plastic melts from the heat).

Like before, add 3 tablespoons of cereal to every cup of water for every serving you want to make (so that's 2 cups for 2 servings and so forth). Put the microwave-safe bowl with the ingredients within it and a cover that's not tightly sealed and let the whole thing cool for about a minute. Open the device, take off the lid, and stir the farina dish.

Afterwards, cook it for another minute or two. Stop to stir it every 30 seconds until the whole thing thickens. That means you should set the microwave to 30-second intervals until you complete 1-2 minutes of cooking and stir dish on every interval. After it thickens, don't serve the farina dish yet.

Instead, let it stand in the microwave for a few minutes in order to let the remaining heat thicken it some more. Wait until it reaches your preferred consistency and thickness. Like in the case of stove cooking farina, make sure that no clumps and lumps form on your Cream of Wheat. Add sugar, butter, or milk if you wish to.


Farina is a curious little kitchen concoction that has gotten renewed interest from modern society, particularly those who are vegans or vegetarians.

It hasn't yet received kale or gluten-free bread status among health-conscious Millennials (hence the disclaimer about how Farina from World of Warcraft is more popular among the present youth generation than probably farina the meal), but it's getting there, especially among the hardcore vegans out there who wish to get their iron supplements without necessarily buying iron supplemental pills and whatnot.

Jenny Hopper

My name is Jenny Hopper, I'm a mother of two cute little kids. To tell you, blogging isn't an easy task. But for me, I feel rewarded for doing the things that I love and one is sharing my experiences with the world and with you. And I definitely welcome any helpful and sincere contribution from you.

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