Cream of Tartar - 1kg
This 1kg tub of Cream of Tartar is perfect for making play dough! There are three main ways you can make traditional play dough:
- on the stove top
- in the microwave
- using hot water
As an early childhood teacher I usually use the hot water method. I mix the dry ingredients with the children measuring and then I take the bowl to the kitchenette to add in the hot water. Then I mix it with a spoon, then by hand, and hand it out to the children to work the dough until its just right for play!
- 2 tbs cooking oil ( I like coconut oil )
- 4 tbs cream of tartar
- 2 cups plain flour
- 1 cup salt
- Food colouring
- 2 cups cold water for the cooked methods OR
- 2 cups boiling water (with care) for the cooked method
COOKING ON STOVE TOP:
Combine all the ingredients in a saucepan and stir continuously over a gentle medium heat for approximately 3-5 minutes, until the mixture thickens and is not sticky. Allow the dough to cool slightly, remove from pan and knead until the dough feels smooth and is cool enough for young hands.
COOKING IN MICROWAVE:
Mix all the ingredients together thoroughly in a large microwave-safe bowl. Microwave for 2 minutes. Carefully remove and stir well. Microwave for 1 minute and 30 seconds. Carefully remove and stir well. Microwave for 1 minute. Carefully remove and stir well.
Microwave for 30 seconds. The mixture should be congealed and not sticky. Allow the dough to cool slightly and then knead until it's smooth. Adjust the times as necessary as each microwave's strength varies. Always supervise when using the microwave.
BOILED WATER METHOD:
Combine all the dry ingredients in bowl thoroughly. Boil the kettle and have your measuring cup ready. Measure out the boiling water and add in the oil and food colouring. Make a well in the centre of the dry mixture, and carefully pour into the centre, the water, oil and dye mixture. Fold together with a wooden spoon until mixed. Allow the dough to cool slightly and mix by hand. I wear gloves at this point to protect my hand as the dough is still hot to the touch. Then when cooled, remove from bowl and knead until the dough on a dry surface until it feels smooth and is cool enough for young hands.