Pour cereal. Pour milk. As soon as boyancy causes the cereal to rise, stop pouring the milk.

Perfect every time. 👌

1. Use a square bowl placed on top of a circular plate.
2. Add 11 parts water, then 2 parts cereal, using a mix of ancient Babylonian and traditional Japanese volumetric units (bonus points if you don’t actually convert them).
3. Heat in the oven at 709 °R for exactly 73,037 ms. (Is that a decimal or thousand separator? Ask your local mathematics teacher.)
4. Once heated, let it cool to exactly room temperature by placing it outside (regardless of the weather).
5. Add a generous layer of cold ketchup on top, forming a smiley face.

Optional: Garnish with a sprig of mint and serve with a side of existential dread. Bon appétit!

As soon as the cereal starts to float, I stop pouring milk.

Just enough so that, by the time I finish the cereal, there's only a little milk left.

Edit: The way I do it is to have a layer of granola on the bottom, then a layer of whatever floaty cereal on top. When I fill it with milk, it's a little bit below the top layer so that it's just a little less than what would make it float. That usually gives me the perfect ratio.

I actually prefer to eat cereal without milk

The correct ratio is the ratio you want.

Put cereal in bowl, add milk until cereal is almost completely covered. Let sit for a minute to let cereal soak up some milk. This is for mini wheats mixed with another cereal. Mini wheats need a little soaking.

Just add milk until the entire pile of cereal starts to lift. Usually when the milk reaches the base level of the cereal itself.

No milk in anything for 4+ years now.

Half a handful of:

• fortified whatever-brand O's
• peanuts
• fruit and nut trail mix
• top off with granola
• prefect amount of water to end with a dry bowl but only barely

I thought my stomach issues were just a human thing. I always drank a bunch of milk. My chronic back issues from disability make me very sensitive to additional inflammation. So I tried eliminating milk one time for a few weeks to see how it affected me. It was night and day. I felt so much better that I never went back.

By volume, usually I stop pouring milk when it covers approximately 4/5 of the cereal. That makes it so when I put my spoon in it, the cereal at the very top will also absorb some milk.

Add milk until it becomes visible.

Sometimes I just eat the cereal without milk

I don't have cereal often, but when I did, its making sure the cereal is flat and even (as opposed to being piled up in the middle of the bowl like a mountain made of cereal), then pour the milk so that the milk, almosts reach the line where the height of the cereal was, and at the same time some cereal starts to float, and most of the cereal is submerged. I wait for my cereal to get just slightly soggy, then start eating.

(I don't observe other people eating cereal btw, and IDC about what the cereal eating "norms" there are 🤷‍♂️)

I think a good 80:20 to 90:10 cereal to milk. Just eyeballing it though.

You mean cereal/water ratio, right?

this is a very personal decision. its like how much milk or sugar to put into cofee or tea.

2 boxes cereal per gallon of milk

Assuming enough of both, i still randomly pick between under, over, and evenly milked.

Fill the bowl with cereal nearly to the brim, then add milk until the cereal is at risk of spilling out.

I don't know but for me having the ratio hit at the end of my meal could take just a bowl or a whole box. But I ain't stoppin' until the cereal and the milk are gone at the same time.

2/3 cereal, 1/3 milk

100:0

Straight cereal. Milk is for putting chocolate in.

I just fill the bowl with a lot of milk then take the box of cereal with me, and keep refilling until either I'm full or the milk's all gone.

Input milk until bowl is halfway full, or over third full, depending on the size of the bowl.

Input cereal until bowl is full of cereal but cereal is still floating.

If you can't see the milk, too little. If the bowl can possibly overflow while you're eating, too much. Can't give an exact ratio, but that's the line I live on.

That depends on whether the cereal has the Crunch Enhancer, a non-nutritive cereal varnish. It’s semi-permeable, non-osmotic. It coats and seals the cereal, keeps it crunchy.