Has anyone heard of clearing maple syrup with milk or cream?

If you have, do you know how much milk or cream and the fat content of the cream (3.5% (milk),10%, 18%, 36% (whipping cream))? I know the ';old folks'; used to do this on the farm . . . but they are all gone now!Has anyone heard of clearing maple syrup with milk or cream?
is there another word to describe the process you are referring to? I tried to research this but found nothing, and the way your question describes this, you are trying to make syrup clear by adding cream which makes no sense as it is clear to begin with.Has anyone heard of clearing maple syrup with milk or cream?
uhhh


NO


never heard of that


it makes NO cents !!!!!!!!!
ive never heard of it!