We moved to Cyprus and though I had heard of carob, right YESTERDAY I used my translator and read “carob syrup”. I am in love with it since yesterday and I am looking forward to buying a carob plant to grow and love it… just love. My God, nature gives us so much!!!

So no sugar added- amazing!!!🤩

Great work... We want a video how to plant carob in nersery

Perfect! Just what I was looking for. I just bought some carob pods and wanted to know how to make the syrup. I can't wait to try it. I have a small wooden press. I think that will work for me, then collect the juice and sieve a couple times. Thanks for the video.

@racim2

6 жыл бұрын

how many cost a little pot like in the vidéo?

@annamamo3645

3 жыл бұрын

@@racim2 What you find for sale is nothing compared to what you can make at home.

Thank you so much for sharing this 🙏🏽 I live in Malta for 6 years, and here the Carob grows almost everywhere, and Maltese people make this syrup also so I was wondering how to do it at home 🙃 Thanks again for sharing your secret 🙏🏽🙏🏽🙏🏽

@pmnewsinfomalta

Ай бұрын

The Maltese use sugar as I can see into this video there is no added sugar.

Muchas gracias. Haveis ganado un subscritor.

thanks a lot from algeria

I do prepare carob syrup for myself, it's valuable. I generally use it with milk in my breakfast.

Thats a v cool stove

What's the average yield of syrup per kilo of pods?

Great video! Love Carobs and have plenty growing around. How do you break the pods and separate the seeds?

@ferrovic

3 жыл бұрын

Micky Brada by breaking the pods... the answer is in the question

@reddragon4508

2 жыл бұрын

Wow maybe you should sell some . I tried to research and the info on where to buy is almost non exciting . The only thing that I found is the syrup but I would like to have the whole fruit .

Hola! muy interesando estoy buscando información porque adquiri un frasco en Malta.

Nice job. Next step ? Fermenting ?

Did y'all make the rocket stove or did y'all buy it? If so, where can one purchase it?

@mohamedammar2460

4 жыл бұрын

Welcome I'm from morocco I own land I want to plant 100 hectares From carob trees Find a project partner

hi, what is the brand of the press?

hi great video should the broken carob be free of pods or seeds could the waste carob after pressing be used as feed for animal

@annamamo3645

3 жыл бұрын

Wash thoroughly the carobs, dry them on a clean kitchen towel. Snap carobs with your hand( any seeds that pop out remove the rest do not bother), Roast carobs in oven on high temperature for about 20-30 minutes. Then put in pots and soak in water and leave over night. Next day Bring to the boil in same water it was soaking leave for an hour or more. Then remove all carobs and any seeds. Now you are left with the juice. Every 1 litre add 1 kg sugar, ( I use 4 litre pots as measure), add 16/20 whole cloves, as many as you like Cinnamon Sticks ( I use a 45 cm long one for every 4 litre) Add a teaspoon or more Aniseeds and leave to boil for more than an hour, stirring continuously. Before removing from heat add a whole Glass (200ml) Aniseed Liquor ) ( some like to add lemon Juice) and stir it. Remove from heat. Pour In sterilized Jars Using a funnel and on top of it a small sieve or cheese-cloth. Leave jars open until it has cooled down completely. For myself With every 4 litre of Juice I add 2 kilogrammes of sugar, it comes out more liquidy and not thick like honey. The taste is of out of this world. Cheers. N.B. You can used the used pods in compost.

@annamamo3645

3 жыл бұрын

Animals like sheep like to eat carob when it falls off the tree or collected. Though a lot of it might make them fat and thickens the blood, so beware. Used Carobs are good for composting.

Please tell where to get carob inindia

Waw

How do you extract the seeds in an efficient way?

@annamamo3645

3 жыл бұрын

Wash thoroughly the carobs, dry them on a clean kitchen towel. Snap carobs with your hand( any seeds that pop out remove the rest do not bother), Roast carobs in oven on high temperature for about 20-30 minutes. Then put in pots and soak in water and leave over night. Next day Bring to the boil in same water it was soaking leave for an hour or more. Then remove all carobs and any seeds. Now you are left with the juice. Every 1 litre add 1 kg sugar, ( I use 4 litre pots as measure), add 16/20 whole cloves, as many as you like Cinnamon Sticks ( I use a 45 cm long one for every 4 litre) Add a teaspoon or more Aniseeds and leave to boil for more than an hour, stirring continuously. Before removing from heat add a whole Glass (200ml) Aniseed Liquor ) ( some like to add lemon Juice) and stir it. Remove from heat. Pour In sterilized Jars Using a funnel and on top of it a small sieve or cheese-cloth. Leave jars open until it has cooled down completely. For myself With every 4 litre of Juice I add 2 kilogrammes of sugar, it comes out more liquidy and not thick like honey. The taste is of out of this world. Cheers.

@CarbonConscious

3 жыл бұрын

@@annamamo3645 you lost me at "with your hands" nobody's got time for that ;)

@annamamo3645

3 жыл бұрын

@@CarbonConscious Less harrowing time than doing it with a knife for sure.

@CarbonConscious

3 жыл бұрын

@@annamamo3645 I was looking for a way to process a minimum of 25+ kilos at a time.

@jacknissen6040

2 жыл бұрын

@@CarbonConscious Prefer no sugar. Dont you press the pulp?

"gracias-deLaGomera!"

Tap water?

To thicken the syrup, sugar must be added.

can we order through website?

@annamamo3645

3 жыл бұрын

Why not make it??? Wash thoroughly the carobs, dry them on a clean kitchen towel. Snap carobs with your hand( any seeds that pop out remove the rest do not bother), Roast carobs in oven on high temperature for about 20-30 minutes. Then put in pots and soak in water and leave over night. Next day Bring to the boil in same water it was soaking leave for an hour or more. Then remove all carobs and any seeds. Now you are left with the juice. Every 1 litre add 1 kg sugar, ( I use 4 litre pots as measure), add 16/20 whole cloves, as many as you like Cinnamon Sticks ( I use a 45 cm long one for every 4 litre) Add a teaspoon or more Aniseeds and leave to boil for more than an hour, stirring continuously. Before removing from heat add a whole Glass (200ml) Aniseed Liquor ) ( some like to add lemon Juice) and stir it. Remove from heat. Pour In sterilized Jars Using a funnel and on top of it a small sieve or cheese-cloth. Leave jars open until it has cooled down completely. For myself With every 4 litre of Juice I add 2 kilogrammes of sugar, it comes out more liquidy and not thick like honey. The taste is of out of this world. Cheers

All useful minerals and other elements die if the heat passes 60 degree Celcius in any stage; as far as I see you boil in more than 60C. You have to measure the degree. The real difficulty and the time consuming part is this point. The boiling process take place a very long time when it is below 60C. And it should be blended continously.

@hudnad3741

3 жыл бұрын

I made carob molasses and it turned extremely bitter, do you know why?

@TheRuhtan

3 жыл бұрын

@@hudnad3741 very difficult to answer, there are many variables such as how do you prepare the must, the heat, the time you cook and whether you stir it continuously or not especially at the end when it is concentrated. probably your heat was very high and you did not stir enough. it is not an easy process like boiling something else.

@hudnad3741

3 жыл бұрын

@@TheRuhtan I figured out the problem. The tree was bitter.

@CarbonConscious

3 жыл бұрын

@@hudnad3741 the tree was bitter? :o

@hudnad3741

3 жыл бұрын

@@CarbonConscious I meant that the raw fruits from the tree were bitter.

hi, this is my third year in making carob syrup. However this year the syrup has an astringent taste and I am very disappointed after all my efforts :(. What do you think went wrong? Do you know if the taste will improve with time?

@CarbonConscious

3 жыл бұрын

Could it have been burned too much? I'm just guessing as this is all new to me and I have yet to start making carob syrup myself. Can I ask what kind of yield I can roughly expect per kilo of pods?

@hudnad3741

3 жыл бұрын

Mine became extremely bitter.

@CarbonConscious

3 жыл бұрын

@@hudnad3741 same with my first attempt a couple years back but ai definitely overheated it

@annamamo3645

3 жыл бұрын

Wash thoroughly the carobs, dry them on a clean kitchen towel. Snap carobs with your hand( any seeds that pop out remove the rest do not bother), Roast carobs in oven on high temperature for about 20-30 minutes. Then put in pots and soak in water and leave over night. Next day Bring to the boil in same water it was soaking leave for an hour or more. Then remove all carobs and any seeds. Now you are left with the juice. Every 1 litre add 1 kg sugar, ( I use 4 litre pots as measure), add 16/20 whole cloves, as many as you like Cinnamon Sticks ( I use a 45 cm long one for every 4 litre) Add a teaspoon or more Aniseeds and leave to boil for more than an hour, stirring continuously. Before removing from heat add a whole Glass (200ml) Aniseed Liquor ) ( some like to add lemon Juice) and stir it. Remove from heat. Pour In sterilized Jars Using a funnel and on top of it a small sieve or cheese-cloth. Leave jars open until it has cooled down completely. For myself With every 4 litre of Juice I add 2 kilogrammes of sugar, it comes out more liquidy and not thick like honey. The taste is of out of this world. Cheers

@annamamo3645

3 жыл бұрын

@@hudnad3741 Wash thoroughly the carobs, dry them on a clean kitchen towel. Snap carobs with your hand( any seeds that pop out remove the rest do not bother), Roast carobs in oven on high temperature for about 20-30 minutes. Then put in pots and soak in water and leave over night. Next day Bring to the boil in same water it was soaking leave for an hour or more. Then remove all carobs and any seeds. Now you are left with the juice. Every 1 litre add 1 kg sugar, ( I use 4 litre pots as measure), add 16/20 whole cloves, as many as you like Cinnamon Sticks ( I use a 45 cm long one for every 4 litre) Add a teaspoon or more Aniseeds and leave to boil for more than an hour, stirring continuously. Before removing from heat add a whole Glass (200ml) Aniseed Liquor ) ( some like to add lemon Juice) and stir it. Remove from heat. Pour In sterilized Jars Using a funnel and on top of it a small sieve or cheese-cloth. Leave jars open until it has cooled down completely. For myself With every 4 litre of Juice I add 2 kilogrammes of sugar, it comes out more liquidy and not thick like honey. The taste is of out of this world. Cheers

great video, horrid audio

SINCE YOU TAKE THE FIBERS OUT YOU LOOSE THE QUALITIES OF THE CAROB.