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Silkworm chow uncooked 1 lb $20.00
Silkworm chow cooked 2.5 lb $35.00
Silkworm chow cooked 2.5 lb $35.00
Silkworms will eat one of two things. Mulberry leaves or an artificial diet called Silkworm Chow. You can purchase Silkworm Chow either
dry or cooked/prepared. Either are fine as long as you follow the directions and and store the prepared and/or unprepared chow
properly. Once you have cooked the chow it will keep for about a month in the fridge in a sealed container. Unprepared should be
kept in an air tight container and bag and also kept in the frdge. It will keep for about 6 months.
Whomever you get your chow from will certainly include instructions, but I am giving them here so that they are even more readily
available. These instructions are provided by Mulberry Farms.
COOKING INSTRUCTIONS (For Powdered Silkworm Chow)
MICROWAVE OVEN (preferred method)
CAUTION: Use at least a 1 1/2 quart microwave safe container at least 5 inches deep for each 1/2 lb. packet of Chow or it may boil-over.
1). Add 1/2 lb. of powdered Chow to 24 ounces (3 cups) of hot tap water and mix thoroughly by hand until all traces of powder are
gone. (A wide butter knife works well for mixing.)
2). Place a sheet of plastic cling wrap over the top of the container to retain moisture.
3). Cook on high for several minutes until mixture begins to boil (it will puff up and rise to about one-third higher than its original level).
4). Turn off microwave and stir for a few seconds for uniform consistency.
5). Repeat step number 3 (for about 2 minutes), and then step 4 again.
6). Immediately place a sheet of plastic wrap inside the container and press it against the chows surface so it clings directly to the
surface of the hot chow. This will prevent excessive condensation from forming and help keep the chow sterile.
7). Allow to cool and then put lid on and place into refrigerator.
8). Remove from fridge, peel back plastic wrap, slice and serve when firm.
After the Chow cools, it should have a consistency similar to soft cheese.
WARNING: Do not handle the cooked Chow unless your hands have been thoroughly washed. Silkworms are very sensitive and
susceptible to bacterial problems if their food is not kept sterile.
NOTE: The cooked Chow will keep for a month or more in the refrigerator if kept airtight. The powder can be stored for about 6 months
if kept in a cool dark place, or longer in a refrigerator (WE RECOMMEND REFRIGERATING)
Each 1/2 lb. of powder makes approx. 2 lbs. of cooked Chow, enough to feed/grow approx. 500 silkworm eggs into 1 1/2 to 2 inch long
worms.
Tips
* Follow the directions and you should have no problems
* Be Careful! The steam released after opening the cling wrap is very hot! (212+ degrees F can leave a painful burn)
* Wash hands before, during and after preparing!
* Use CLEAN utensils. If contamination happens, you will be throwing out a whole batch of chow - and maybe your larvae, too!
* I cut my chow into smaller chunks and wrap individually so that if there IS any accidental contamination I only lose a small amount
dry or cooked/prepared. Either are fine as long as you follow the directions and and store the prepared and/or unprepared chow
properly. Once you have cooked the chow it will keep for about a month in the fridge in a sealed container. Unprepared should be
kept in an air tight container and bag and also kept in the frdge. It will keep for about 6 months.
Whomever you get your chow from will certainly include instructions, but I am giving them here so that they are even more readily
available. These instructions are provided by Mulberry Farms.
COOKING INSTRUCTIONS (For Powdered Silkworm Chow)
MICROWAVE OVEN (preferred method)
CAUTION: Use at least a 1 1/2 quart microwave safe container at least 5 inches deep for each 1/2 lb. packet of Chow or it may boil-over.
1). Add 1/2 lb. of powdered Chow to 24 ounces (3 cups) of hot tap water and mix thoroughly by hand until all traces of powder are
gone. (A wide butter knife works well for mixing.)
2). Place a sheet of plastic cling wrap over the top of the container to retain moisture.
3). Cook on high for several minutes until mixture begins to boil (it will puff up and rise to about one-third higher than its original level).
4). Turn off microwave and stir for a few seconds for uniform consistency.
5). Repeat step number 3 (for about 2 minutes), and then step 4 again.
6). Immediately place a sheet of plastic wrap inside the container and press it against the chows surface so it clings directly to the
surface of the hot chow. This will prevent excessive condensation from forming and help keep the chow sterile.
7). Allow to cool and then put lid on and place into refrigerator.
8). Remove from fridge, peel back plastic wrap, slice and serve when firm.
After the Chow cools, it should have a consistency similar to soft cheese.
WARNING: Do not handle the cooked Chow unless your hands have been thoroughly washed. Silkworms are very sensitive and
susceptible to bacterial problems if their food is not kept sterile.
NOTE: The cooked Chow will keep for a month or more in the refrigerator if kept airtight. The powder can be stored for about 6 months
if kept in a cool dark place, or longer in a refrigerator (WE RECOMMEND REFRIGERATING)
Each 1/2 lb. of powder makes approx. 2 lbs. of cooked Chow, enough to feed/grow approx. 500 silkworm eggs into 1 1/2 to 2 inch long
worms.
Tips
* Follow the directions and you should have no problems
* Be Careful! The steam released after opening the cling wrap is very hot! (212+ degrees F can leave a painful burn)
* Wash hands before, during and after preparing!
* Use CLEAN utensils. If contamination happens, you will be throwing out a whole batch of chow - and maybe your larvae, too!
* I cut my chow into smaller chunks and wrap individually so that if there IS any accidental contamination I only lose a small amount
| Prepared / Cooked silkworm chow (food) |
| Unprepared / Dry silkworm chow (food) |
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