|[Photograph: Molly Sheridan]|
Dehydrated milk is expensive and, while it keeps okay, nothing dairy-based is going to have the same kind of shelf-life that the rest of our long-term storage foods enjoy. As a result, most of us either store a small amount and rotate it religiously, or we go to the other extreme and end up buying a goat.
But now, we find ourselves presented with what is, perhaps, a better option for those of us not yet prepared to delve into the responsibilities of small-scale livestock husbandry: making milk from rice. Rice is a tried and true long-term storage food that can also be had much cheaper than dehydrated milk. My only concern is how this would be doable in a grid-down scenario, as all recipes call for the use of a blender or handheld immersion blender; this would necessitate that you have access to electricity, either to run the appliance directly or to charge the battery on a cordless version.
Below, you will find links to three sites that share recipes and instructions. My one caveat is that I advise you to largely forgo the option they all describe, calling for the use of brown rice. Brown rice is a more nutritious option, but it has nowhere near the shelf-life of white rice. Just know, however, that as long as you're moving forward with this project, either variety of rice will work.
Here are the links:
DIY Rice Milk
Do-It-Yourself: Homemade Rice Milk
Homemade Rice Milk
The quick and dirty version is that you simply:
1.) Cook until the rice is slightly overdone;
3.) Strain out any remaining solids.
The remaining liquid is rice milk that you can dress-up however suits you by adding vanilla, honey, cinnamon, regular sugar, maple syrup, etc. Very easy, very affordable; in fact, according to one of the links above, "[i]t takes 3.25 ounces of rice to make 64 ounces of rice milk."