How to Make Play Dough From Scratch

How to Make Play Dough From Scratch
Engaging your toddler in creative play is very helpful for not only keeping them busy and entertained but also their learning abilities will be improved. You can have get many play ideas to engage your toddler and one of them is playing with dough. With play dough you can help your kids to make many things starting from simple and slowly graduating towards more complicated things. You can give play dough to the child who is not now putting everything in mouth but still always supervise the play or have keen eye on your little one.

However no matter how much you take care of your child, he might put the things in his mouth unintentionally or just to have little taste. Sometimes the older kids can even make mistakes and the dough can be consumed. To be on safe side, it is best to have edible and child friendly dough which if consumed will not harm your baby. You can never be too sure about store bought dough as there will be some questionable ingredient present in their product. The best thing you can do for your kids safety is make your own play dough.

It is not very difficult really and the little effort you will put is worth everything. On top of that you can even engage your little ones in making the dough, before playing with it. With simple ingredients from your pantry, you can cook a batch in no time and enjoy the play time without worrying or making the child fussy for putting hands in his mouth.

  • 1 cup water
  • ½ cup salt
  • 2 teaspoons cream of tartar
  • 1 to 2 teaspoons food coloring
  • 1 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon almond, vanilla, or lemon extract, optional

Combine the first four ingredients in a large saucepan. Cook on low heat, stirring with a wooden spoon until the mixture is warm. Gradually stir in the flour (to avoid lumps) and oil until the flour begins to thicken and the mixture begins to pull away from the sides of the pan. Roll and cut into desired shapes. Bake finished pieces at 200°F for 45 minutes or until hardened and no longer sticky, then cool completely. As an alternative, air-dry dough on a plate