Homemade Rice Milk only lasted a couple days

[Guest guest]

Hello, I made rice milk by adding extra water to my sushi rice when

cooking it and straining the liquid off, and then adding a little

water. Then I added a little rice to the strained liquid, mixed it in a

blender and strained again. Then added a tiny bit of maple syrup to the

strained liquid.

 

I used it for a couple of days to soak my oats overnight for a

breakfast cereal and it worked fine, but by the third or fourth day the

remaining rice milk kind of got coagulated and clumpy. It looked like

when you pour the whey off of yogurt and some of the yogurt fell into

the whey.

 

Does anyone have experience with homemade rice milk? Does it usually

only last a couple of days, and if your lasts longer, how did you make

it? Thanks.

 

Yvonne in Virginia