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Thread: milk to clean syrup

  1. #11
    moose Guest

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    I should say that you might have to add the milk to the boiling sap twice, scim it and run it thru a piece of cloth each time but it sure collects the dirt, all the dirt. There will be no sediment.
    moose

  2. #12
    hurryhill Guest

    Default "cleansing syrup"

    Moose,

    A long time ago, I used to "cleanse" small quantities of syrup with a mixture of eggs and milk with success. BUT I always stirred the mixture into cold syrup or room temp syrup with a wisk until it was consistent throughout and THEN heated it to boiling, skimmed it with a slotted spoon and then carefully filtered it through several layers of linen cloth (old calendar towels boiled in hot water to remove the soap). If you put the mixture in hot syrup, it will "cook" too soon and never reach the bottom of the syrup. You must mix it thoroughly when the syrup is cold. My mother always cleansed syrup this way and my dad always claimed that our syrup was so clear that "you can read the newpaper through it!!" This sytem works for those who are patient.

    Jan Woods
    Hurry Hill Farm & Maple Museum
    Edinboro PA
    4'x16' Leader Special
    800 taps on buckets and no electricity

  3. #13
    Join Date
    Feb 2017
    Location
    Central Wisconsin
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    Been doing this since the 1960s. 1 cup whole milk per gallon of maple syrup. Ive been told you no longer can sell as Pure Maple Syrup, but it is fine for the small guy that only produces for himself/herself.
    Last edited by Trapper2; 03-19-2018 at 02:31 PM.
    1960 - 1970s 70 taps on galvanized buckets with Dad and Grandpa.
    1970s - 1985 Acted crazy!
    1986 - 2005 20-30 buckets.
    2006- 2017 70 buckets and bags 1 36X42 flat pan.
    Lots of Family and Friends and a dog named Skyy!

  4. #14
    Join Date
    Feb 2017
    Location
    Central Wisconsin
    Posts
    180

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    Quote Originally Posted by hurryhill View Post
    Moose,

    A long time ago, I used to "cleanse" small quantities of syrup with a mixture of eggs and milk with success. BUT I always stirred the mixture into cold syrup or room temp syrup with a wisk until it was consistent throughout and THEN heated it to boiling, skimmed it with a slotted spoon and then carefully filtered it through several layers of linen cloth (old calendar towels boiled in hot water to remove the soap). If you put the mixture in hot syrup, it will "cook" too soon and never reach the bottom of the syrup. You must mix it thoroughly when the syrup is cold. My mother always cleansed syrup this way and my dad always claimed that our syrup was so clear that "you can read the newpaper through it!!" This sytem works for those who are patient.

    Jan Woods
    Hurry Hill Farm & Maple Museum
    Edinboro PA
    4'x16' Leader Special
    800 taps on buckets and no electricity
    I didn't have a newspaper handy, but.....

    045.jpg
    1960 - 1970s 70 taps on galvanized buckets with Dad and Grandpa.
    1970s - 1985 Acted crazy!
    1986 - 2005 20-30 buckets.
    2006- 2017 70 buckets and bags 1 36X42 flat pan.
    Lots of Family and Friends and a dog named Skyy!

  5. #15
    Join Date
    Mar 2015
    Location
    Alcona County, Michigan
    Posts
    1,117

    Default

    I used cold half'n'half in a test last year and it worked really well, so well it clogged up the prefilters with unusually dark crud, that I would never have guessed was in the syrup. But as others have said, you can't call it 100% pure if you've used a non-FDA approved filter aid.
    CE
    44° 41′ 3″ N

    2018 -- 48 Red Maples on 3/16" natural vacuum. My home and sugarbush are for sale.
    2017 -- 84 Red Maples, 1 Sugar Maple, and Silver Maple
    2016 -- 55 Red Maple
    2015 -- 15 Red Maple, 6 Birch - 3+ gallons maple syrup
    An awning over my deck is my sugar shack.
    An electrified kitchen sink and an electrified steam table pan are my evaporators.

  6. #16
    Join Date
    Feb 2017
    Location
    Central Wisconsin
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    Quote Originally Posted by Cedar Eater View Post
    I used cold half'n'half in a test last year and it worked really well, so well it clogged up the prefilters with unusually dark crud, that I would never have guessed was in the syrup. But as others have said, you can't call it 100% pure if you've used a non-FDA approved filter aid.
    If you ever try it again Cedar, skim the crud off of the top first with a stainless colander or skimmer. That removes 95%.
    1960 - 1970s 70 taps on galvanized buckets with Dad and Grandpa.
    1970s - 1985 Acted crazy!
    1986 - 2005 20-30 buckets.
    2006- 2017 70 buckets and bags 1 36X42 flat pan.
    Lots of Family and Friends and a dog named Skyy!

  7. #17
    Join Date
    Feb 2017
    Location
    Dousman, WI
    Posts
    6

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    I'm a small hobbyist producer. 3-5 gallons per year. I filter my syrup twice while hot, then pour into glass milk bottles. Let it sit for about 5 days. Pour the clear syrup off, reheat, but not to boiling, to avoid the sugar sand. jar it. Last batch was about 1.5 gallons. ended with 23 half pints of perfectly clear (I could read through the jar). 2 half pints of mud that I keep for cooking. I'll be doing this from now on. Filtering alone doesn't give me the clarity I want.

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