Preheat oven to 300°F. In a medium bowl stir together the wheat germ, flour, and sugar to combine. Add milk and oil, stirring until combined.
For each cracker, measure 1 tablespoon of the dough. Roll each dough portion into a 2-1/2-inch log. Place logs on ungreased cookie sheets. Use your hands to slightly flatten each log (each log should be about 2-1/2x 1-inch).
Bake about 45 minutes or until crisp and lightly browned. Let cool completely on wire racks.
Store at room temperature for up to 3 days. To freeze, place in a resealable plastic freezer bag. Label and freeze for up to 3 months.