Silkworm food..

[gotwqqd]

i thought this would be the consistency of hard cheese by the directions off grating it

It doesn't realty grate as much as glops of the"brick"

Did I do something wrong? And suggestions to make it easier to handle?

 

[MelissaB]

Mine usually turns out like a brick of green cream cheese. I usually take a knife and cut thin ribbons off. Or, for brand new hatchling worms, I'll scrape a spoon across the top to "grate" little bits off.

 

[gotwqqd]

Mine usually turns out like a brick of green cream cheese. I usually take a knife and cut thin ribbons off. Or, for brand new hatchling worms, I'll scrape a spoon across the top to "grate" little bits off.

Grate? Is it coming off in pieces or simply like a part of soft butter?

 

[MelissaB]

If I hold the spoon right, I can get little pieces, not like a curl of butter.

 

[gotwqqd]

If I hold the spoon right, I can get little pieces, not like a curl of butter.

I don't even get a curl.... Just a glop

 

[MelissaB]

How long did you cook it? I cook mine in a small, pyrex dish in the microwave. I cover it with plastic wrap, cook for 2 1/2 minutes, stir, and cook for another 2 1/2 minutes. Sometimes, I have to stop mid way through the cooking cycle to stir so it doesn't bubble over the sides of the dish. If yours is coming out too moist, you can either adjust the amount of water or cook longer.

 

[MelissaB]

Grate? Is it coming off in pieces or simply like a part of soft butter?

If your chow is really squishy, you can put it in a ziplock baggie, cut off a tiny bit of the corner, and squeeze the chow out into thin ribbons. I've done that before, too. Use a good, thick baggie, or it can burst while you're squeezing it.

 

[jajeanpierre]

Like you, I thought it was too soft to grate. I just grab a handful, make it into a ball and grate it. It actually does grate, but don't expect it to be like grated cheese. It won't hold its shape that well after grating but it does give the worms a lot more surfaces. I don't have any dried out wasted chunks now I've started grating it.

 

[aqualungs]

If your chow is really squishy, you can put it in a ziplock baggie, cut off a tiny bit of the corner, and squeeze the chow out into thin ribbons. I've done that before, too. Use a good, thick baggie, or it can burst while you're squeezing it.

Worm pastries!