Cream of Wheat

I've been thinking about this alot. I keep thinking it'd be a fantastic food for the girls. Anyone know if it's available in the UK or something similar? I do give the girls Ready Brek but that's not the same, is it? I've got a vague memory of what it was like from my childhood and it seems like it was a different texture.

Ashley, I found this info:  http://www.practicallyedible.com/edible.nsf/pages/creamofwheat

And this:  http://www.africanfoods.co.uk/buy-farina.html

I have never seen 'pure farina' in the grocery store, but then again, I have never looked for it either.

Ashley, I found this info:  http://www.practicallyedible.com/edible.nsf/pages/creamofwheat

And this:  http://www.africanfoods.co.uk/buy-farina.html

I have never seen 'pure farina' in the grocery store, but then again, I have never looked for it either.

Is it this? these look like flours

http://www.ocado.com/webshop/product/Delverde-Farina-Pasta-00/56425011?parentContainer=SEARCHfarina

http://www.ocado.com/webshop/product/Delverde-Farina-di-Semola-Pasta-Grana-Duro/56424011?parentContainer=SEARCHfarina

I've never heard of Farina,but I'd like to know as the boy loves cream of wheat.

No idea!  I'm firmly in the 'wallpaper paste' camp. 

Semolina is almost the same thing and fairly easy to find in the UK.

I can answer this one!  I did much the same search and have been able to figure it out.  Farina really just means "flour" so you will sometimes get something completely different from Cream of Wheat.  The last poster was right.  What you are looking for is semolina.  You can often get it in the regular food stores, but it won't be in the cereal isle--that's just different kinds of porridge oats.  I think I've found it in the Polish section or in the flours section--can't remember for sure.  I buy mine now from a local whole foods shop I like.

If you have just a little more time and want something really yummy.  This is how I do mine now--ooh, it's good!  It's a copy of how a restaurant called "The Neighborhood" makes theirs.  There's another recipe below on the same page that looks yummy too.
http://chowhound.chow.com/topics/296154?tag=post-content-4209953;post_4209953_content

Here's some interesting reading on the differences--makes sense now why it's farina/semolina--thanks Wikipedia.  I've found that when I asked for farina in this country I got a fine flour that would be too gloopy as a cereal, but the bag labelled as semolina worked perfect.  Mine is more yellow, but worked well in cooking and didn't look too yellow as a cooked cereal.

Semolina made from durum wheat is yellow in color. It is usually the basis for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour.[2]

When flour comes from softer types of wheats it is white in color. In this case the correct name is flour, not semolina which comes only from durum wheat. In the United States, coarser meal coming from softer types of wheats is known also as farina or by the trade name Cream of Wheat. In Germany, Austria, Hungary, Serbia and Romania, it is known as Grieß (a word related to "grits") and is mixed with egg to make grießknödel which can be added to soup. It may also be cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish "Grießkoch." The particles are fairly coarse, between 0.25 and 0.75 millimetres in diameter.

When boiled, it turns into a soft, mushy porridge. This flour is popular in northwestern Europe and North America as a dessert, boiled with milk and sweetened, called semolina pudding. It is often flavored with vanilla and served with jam. In Sweden, Estonia, Finland, Lithuania, Latvia and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with bilberries, as blåbärsgröt. In the Middle East, it is used to make desserts called Harisa or so called Basbosa or Nammora.

More broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)

In South India, semolina is used to make rava dosa and upma. In North India it is used for sweets such as suji halwa. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas" or "Helva"), Turkey ("Helva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In some cultures, it is served at funerals, during special celebrations, or as a religious offering. In much of North Africa, durum semolina is made into the staple couscous.[3]

As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust.

Mmmm, I love cream-of-wheat.  And malt-o-meal.  My grandma used to eat Wheatena and Maypo.  Gee, I might have to have some porridge for breakfast tomorrow. 

I got some semolina (fine as opposed to coarse) at the Asian market yesterday.  I'll cook some up tomorrow and see if it's anything like Cream of Wheat.

Hubby and Jean tried cream of wheat a few months ago (Mom sent me a box) and HATED it.  More for me then! 

I miss Cream of Wheat! Once we can go shopping for our own food, I hope to find out if semolina is the same as Cream of Wheat!

I miss Cream of Wheat! Once we can go shopping for our own food, I hope to find out if semolina is the same as Cream of Wheat!

I plan on cooking some semolina today, so I'll let you know!

I plan on cooking some semolina today, so I'll let you know!

Do, I'm interested if it's the same.

Yes!!  Eating some right now--it's just as I remember!  Fine semolina--I think course would be too texturized.  Got it at an Asian market.  Made it with water (milk is good too, but a bit more calorific) put a pinch of sugar and stirred in a bit of mile--yummy! 

Andee, what is 'a bit of mile' ?