This is not exactly fair, I know.

I retired early 5 weeks ago, and obviously (for me) – became even more of a DIY enthusiast.

I think it is socially expected of retired people to upgrade their cooking skills, learn Italian,play the banjo and knit colorful socks. (I have a long way to banjo skills , zero on the knitting part).

But let’s put aside whatever it is society expects you to be or do- since this was never my “thing”- to align myself with society’s expectations of me. better get to the point of this post.

I love being in the kitchen.

It is definitely my comfort zone, I find it to be liberating -artistic- comforting -and obviously quite useful at the end of the day- to spend time in the kitchen.

So in my defense I will say that I have been preparing food from scratch long before I (recently) retired, though my 2/3 of my kids are grown ups now( the youngest one and the only that is still living at home is 14.5, and really is low maintenance) so I truly think that if any of you work full time out of the house and is raising young kids- then just get a nap or a shower if you have 30 minutes to spare…DIY vegan milk is too much of a hassle for you right now…been there- done that.

An excuse which in my opinion is non-valid, is “my kitchen is too small for these adventures”.

Anyone who believes that it takes a designer state of the art new kitchen to prepare good food is welcome to go read someone else’s blog.

Sorry- not here. not me. not my kitchen.

when we bought our house in 2004, it was already an old house- I believe it had some 40 years on it back then- if not more.

we did some renovation -as in electricity, repainting and adding one room, but nothing else has changed, and that includes the kitchen -and it’s cabinets.

The cabinets were painted in a hideous dark green, so we bought paint and repainted them light yellow, and changed the knobs on the doors. after deep cleaning the insides- the cabinets were good to go.

I am happy with my small kitchen, I cook all the time, I eat out very rarely- only when I have to -meaning I am meeting a friend who lives far from me and it is my turn to come over. I much rather have my friends come over to me and I gladly cook for them.

This is my kitchen. as you can see-not big, not new, but very active nonetheless.


The equation, in my opinion, should be: time (to prepare)+money (to make from scratch) should be significantly smaller than the cost of buying the product+ risk of health issues- as in a large amount of added sugar, artificial additives, low-quality oil or such.

when it comes to vegan milk- amazingly everyone at the house is on board.

that is amazing since except me- no one os vegan at my house- on the contrary,  my partner and my son love eating meat and eggs, pizza and the likes. but surprisingly- like soy milk, and since I started making rice milk and almond milk from scratch, they don’t mind blending it in their shake.

I started making my own milk after reading the label on my regular store-bought soy milk, and understanding the number of additives- sugar being the biggest one- was quite alarming.

The cost was also an issue.

We used to go through around 15 liters of soy milk a month, each cost 3.5 $, that’s 52.5 $ a month.

Now I order 6 liters of soy milk a month from my online supermarket, which is a bit cheaper than the grocery where I live. the cost for soy milk currently at my house is 18$.

To that, I need to add the cost to make the extra 10liters of vegan milk -as rice milk.

a kilo of rice costs 2$ in my online supermarket and yields 4 cups of dry rice.

each cup of dry rice yields about 3 cups of cooked rice, and each cup of cooked rice yields about 3.5 cups of rice each kilo yields 12 cups of cooked rice- which yield all together 42 cups of milk- 10.5 liters. for 2$.

I don’t add any sugar to the milk- I add 2 Medjool dates -soaked for 2 hours in hot water, to a cup of “cooked” rice, and then I add 2 more cups of water- blend in my Vitamix for a few minutes- and this is it. no straining is needed- my Vitamix is a beast- and makes smooth milk with no residues.

About that “cooked” rice – I boil a small pot of water, add 1 cup of dry rice and after a few minutes close the gas and put a lid on it and let it cook itself in its own heat for an hour or 2.

The original  recipe is from the minimalist baker: minimalist baker rice milk-but I don’t strain the milk- since it’s not needed in my Vitamix and I can tell you I tried straining through a thin tea towel and it left such a mess on the towel I couldn’t get rid of it- and because it waited in line for the washing machine- it also developed a strange unpleasant smell- long story short- don’t strain through a towel….

what I use it for? actually everything- yes including a few drops in my coffee.

I heat it in the morning and add ground flax seeds, homemade granola, and turmeric, stir- don’t let it turn to cement- add some water if it is getting tough on you- and enjoy a very filling breakfast- when I don’t have my apples for my apple stew.

the cookie is made from almond milk residues

I put it in milkshakes, bake with it, and make pancakes with it- just an example.

now for the cost comparison: store-bought milk- 52.5$. and added sugar and strange stuff as additives. DIY milk +some store bought- 20$. dates instead of sugar.

You need to know though that in my experience- my rice milk does not hold for more than 3 days in the fridge, so I simply make 1 cup of dried rice, make rice milk from 1 cup of cooked rice and freeze the other 2 cups separately for preparing ahead.

enjoy- the cooliflower.

I am not a medical/health/emotional/financial /nutrition or any other kind of expert as far as it concerns the contents of this blog,  therefore anything written on the blog is not to be taken as any kind of advice, and should you choose to rely on anything  I write on this blog- you are doing it at your own risk and at your own responsibility.

Published by wiseassvegan

an organized full time working vegan -with plenty of ideas on getting everything done in the most simple and efficient way possible.

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