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!!!
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.
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 🙏🏽🙏🏽🙏🏽
this looks yummy! i went to your website as you said on the video, but I cannot find the recipe for the syrup. could I have the direct link please? thank you
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.
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.
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 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.
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
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?
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?
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
@@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
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!!!
Great work... We want a video how to plant carob in nersery
So no sugar added- amazing!!!🤩
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.
how many cost a little pot like in the vidéo?
@@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 🙏🏽🙏🏽🙏🏽
The Maltese use sugar as I can see into this video there is no added sugar.
Great video! Love Carobs and have plenty growing around. How do you break the pods and separate the seeds?
Micky Brada
by breaking the pods... the answer is in the question
Muchas gracias. Haveis ganado un subscritor.
👏👏👏thanks for video
La canción está cantanda por Rafa Peletey ❤ reconozco su voz!
I do prepare carob syrup for myself, it's valuable.
I generally use it with milk in my breakfast.
thanks a lot from algeria
To thicken the syrup, sugar must be added.
Nice job. Next step ? Fermenting ?
this looks yummy! i went to your website as you said on the video, but I cannot find the recipe for the syrup. could I have the direct link please? thank you
Hola! muy interesando estoy buscando información porque adquiri un frasco en Malta.
Did y'all make the rocket stove or did y'all buy it? If so, where can one purchase it?
Welcome I'm from morocco I own land I want to plant 100 hectares From carob trees Find a project partner
Thats a v cool stove
What's the average yield of syrup per kilo of pods?
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
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.
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
hi, what is the brand of the press?
How do you extract the seeds in an efficient way?
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 you lost me at "with your hands" nobody's got time for that ;)
@@CarbonConscious Less harrowing time than doing it with a knife for sure.
@@annamamo3645 I was looking for a way to process a minimum of 25+ kilos at a time.
@@CarbonConscious
Prefer no sugar.
Dont you press the pulp?
Tap water?
Waw
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.
I made carob molasses and it turned extremely bitter, do you know why?
@@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.
@@TheRuhtan I figured out the problem. The tree was bitter.
@@hudnad3741 the tree was bitter? :o
@@CarbonConscious I meant that the raw fruits from the tree were bitter.
can we order through website?
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
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?
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?
Mine became extremely bitter.
@@hudnad3741 same with my first attempt a couple years back but ai definitely overheated 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
@@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
"gracias-deLaGomera!"
great video, horrid audio
SINCE YOU TAKE THE FIBERS OUT YOU LOOSE THE QUALITIES OF THE CAROB.