3 cups uncooked cracked bulgur wheat 1/2 cup wheat germ
Grind wheat by placing 1/4 cup at a time in blender or food processor. Process until the wheat is powdered. Store powder in an airtight container on the shelf or in the refrigerator or freezer in warm weather for up to 60 months.
To use, combine 3 1/2 tablespoons of powdered wheat with 11/2 cups cold milk in a saucepan. Add a dash of salt and quickly bring the mixture to a boil, stirring constantly. Lower the heat and simmer for 5 minutes; remove from heat, cover, and let sit for a few minutes before serving.
