mobseed":ntdrd4ff said:
I am also interested in starting a SilkWorm colony for my future beardie....
I've found an website that send the eggs to Romania , and they also have chow ( which I dont understand how / why to cook or something like that )....
Maybe someone finds a nice video and would posted here, until then I am scrolling on articles on-line and on youtube...
Cheers
Silkworm chow is vacuum dried then ground mulberry leaves ( the best grades are made from white mulberry leaves ).
It is best bought in dry powder form in sealed bags.
The chow I use comes in 250g bags as powder (looks like green flour).
I make small batches of chow up as needed .
My recipy (took some trial and error with the smaller batches to get it right .
> usually I'll weigh out 32g batches of the chow into a microwaveable clear round plastic takeaway type tub
> I'll add 88g boiling water that , mix (creates a paste)
> and I then nuke the batch for 90seconds on high
> and then I VERY carefully transfer the boiling hot slurry to a cardboard mold lined with clingwrap (I make my own molds)
NOTE the chow sets quite fast so you'll need metal spatula to scrape the remnants out of the tub (add these to the sausage)
, and carefully seal with the overhanging clingwrap (forming a sausage shaped log of chow) which goes into a rectangular tub and is stored in the fridge.
I'll usually make 3 or 4 sausages of chow and simply slice off pieces from a sausage as needed (I press these flat to give the worms better access).