What Is Maple Cream, Exactly?

I've had several people ask this question recently, so I thought I'd address it for everyone.  It is referred to as "maple cream", "whipped maple", or "maple butter".  All of these nomenclatures imply that dairy is an ingredient....but it is not! 

In fact, the only ingredient in maple cream is 100% pure maple syrup!



Maple syrup contains sucrose, fructose and glucose.  The levels of those different sugars can vary based on a variety of environmental factors present as sap is collected, concentrated and boiled.  If a batch of maple syrup has the correct level of glucose compared to the other sugars, it is suitable for making cream.

The syrup is heated to 22 degrees above the boiling point of water (which will vary based on your elevation, the air pressure and humidity on the day the cream is made.)  Once it reaches this temperature, it is allowed to cool, undisturbed, to between 62 and 68 degrees.







The next step is agitation, which breaks up the sugar molecules to make the thick, sticky taffy-like syrup into a spreadable cream.  It is possible to do this by hand, with very small batches.  Last year, when our good friends from Pennsylvania visited during maple season, we made about 2 and half pounds this way -It was tough work and took a long time.  I think we even broke one of my wooden spoons!

Phew! 

             

                Last year's tiny batch is a darker color because we used Grade A Very Dark syrup.

Helping Barb with hers before we try our own!

Nowadays, the maple industry relies upon "cream machines" for the production of this product.  This $1,300 machine uses a motor to turn an agitator and pressure forces the thickened syrup through the agitator over and over until it transforms from a rich, dark amber color to a creamy light tan.











Its all about "feel".  One has to carefully watch the movement and consistency of the product as it changes to know when to begin filling jars - too little agitation or too much will affect the "spread-ability" of your cream and how much it will separate in the jars after a few weeks.

Rosie and I are a fabulous team for making maple cream - apparently, we have great "feel" because our batch is.... luxurious!

Our limited supply is available in our on-line shop or in person for $18 a pound.   

The shop is now open, so check it out!

Coming To A Close (My best blog this season...)

 Well, Folks....tonight is it.  The snow is nearly gone, our trees have that pinkish hue as buds begin to form.....


And, thus, the last night of boiling is upon us.  

The 2015 maple season has been very different from last year in many ways, but another fabulous learning experience, nonetheless! 

We believe God's hand is in everything we do, and that He orchestrates our experiences, the people we meet, etc. for His purposes and our good. (By "good" I do not mean the absence of trial and hardship, for the challenges and difficulties are often our best teachers!)

Five months ago, we discovered our own evaporator pans were not going to be suitable for boiling syrup this year, and we weren't certain we'd be able to make syrup at all.  Then, Don and Will met Barb at a maple conference.





We were able to go ahead with our plan to increase our taps from 267 to 400+.  Becoming part of this co-op, we've been able to gain hands-on experience with all the latest equipment used in the maple industry in exchange for half of our sap (and MANY hours of labor).

As of this moment, we have nearly 30 gallons of gorgeous Amber and Dark syrup to call our own and share with you. 


We've also had the opportunity to observe, first-hand, the maple business practices of others - both good and bad. 

Don and I have had many "teach-able moments" to share with our children throughout this maple season, and I am confident that Will and Rosie, especially, are more business-savvy and discerning than the average teen. 

I have been blessed to observe the excellent work ethic of my children, again this season.  They rallied and supported each other in the face of numerous challenges, from navigating through 3 feet of snow in the sugarbush, to equipment break-downs, to working with other producers in a professional manner.  I am a proud Mama, indeed!   As we market our products locally, participating in several special events at our local Tractor Supply Company and local farmer's market, I'm sure they will amaze me even more.

She's exhausted!

 Will we do it again next season?  Well, we really hope so!  

However,  the Westbrook's are a "DIY" kind of family.  Ultimately, we have come to realize that this co-op is not the best fit for us. 

We plan to take all that we've learned this year, research grants, loans and other financial avenues, and grow our maple operation on our own property - family-operated from beginning to end.

We've learned that the biggest, newest, most-expensive equipment is NOT what makes a quality maple business, but rather careful, prudent, hard-working individuals with an eye for detail and an appropriate love of the forest and its Creator!







Finally, Friends...(drum roll, please)...our on-line store will be open for purchases on Monday, April 13th!! 

Thanks so very much to our friend, Josh, for his diligence, creativity and attention to detail! If you like his work, please let us know.  He's started his own business in web design!

Go to www.westbrookmaple.com.  Register and receive e-mails about special offers and new products!