Saturday, February 23, 2013

Mr. Gurney's Famous Play Dough Recipe


I’ve been asked to share my play dough recipe. 

I’ve tried a bunch of different recipes from the internet and this recipe is the result of my experimentation with those. I’ve tweaked this recipe to make it cheaper and last longer. It’s good enough that I don’t feel any need to develop it further.

Play Dough Recipe:

You'll need:

  • 1 cup white flour. Get the cheapest flour available—no one will eat this, hopefully.
  • 1 cup warm water
  • 2 teaspoon cream of tartar* Find it in the spice section.
  • 1 teaspoon oil
  • 1/4 cup salt
  • food coloring—add last, just before stirring
  • for the nose: cinnamon or other aromatic—add while kneading


How to mix the ingredients:

Mix all ingredients in a cooking pan except the aromatic. Stir over medium heat until smooth. This will take a couple of minutes or so. It doesn't need to get too warm—just so it's a pleasant, soothing temperature for kneading.

Remove from pan. Coat your hands in cooking oil to prevent dough from sticking to your skin. Knead until smooth. This is good therapy. We all knead good therapy. Get your kids involved. They knead it, too.

Add cinnamon or other aromatic while kneading. I usually use to cinnamon because it is familiar, cheap, and, well, I just like cinnamon. If you’re feeling frisky, try others very finely ground smelly powders: coffee, finely ground cloves, allspice all come to mind as worth trying. I've also used aromatic oils. 

Store in airtight plastic container and it will last a long time.




*Cream of tartar is a fine white powder found in the spice section of your supermarket. It’s expensive. Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. It is a byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking. It helps to help control the pH of fermenting grape juice (wine) and that also acts as a preservative for the wine.

2 comments:

nellyp said...

Thank you!! I had asked Shelly about the recipe, mine have never turned out quite right! Can't wait to make this one! :-)

Dan Gurney said...

I heard a story about someone using tartar SAUCE instead of cream of tartar in their play dough. That would not be a good idea.