Is there smart way to avoid lumps in semolina?

Question

I've noticed that lumps form because semolina kinda hydrophobic, it repels milk and milk can't get into lump. Is there something smart I can do to make semolina not hydrophobic and completely avoid lumps? like use different milk, different semolina, or add something

Answer 1

There are two main approaches, both based around never having coherent lumps of semolina in hot water (which will instantly hydrate and gel on the outside while the inside remains dry). One is moscafj's approach, where you add the dry semolina to boiling water in a thin stream. The other approach is to mix dry semolina with cold water and then bring to a simmer while stirring.

A third, hybrid approach is to mix semolina with about one part cold water, and mix that into (the rest of the) boiling water, and return to a simmer while stirring.

Answer 2

Add to boiling water or hot milk in a slow steady stream while simultaneously wisking until you have an even mixture.