Commercial molding clay can be expensive if you are making large projects. It also dries out quickly and isn’t always available in the color you need. Learning how to make molding clay from flour will help overcome some of these problems and enhance your ability to create. While cream of tartar adds to the cost of the mixture, it helps keep the molding clay fresh longer.
Things You'll Need
- Vegetable Oil
- Dry Measuring Cups
- Wooden Spoon
- Cream Of Tartar
- Liquid Measuring Cup
- Measuring Spoons
- Medium Saucepan
- All-Purpose White Flour
- Plastic Containers With Lids Or Resealable Plastic Bags
- 1 Package Unsweetened Drink Mix For Each Batch
Measure 1 cup water into a liquid measuring cup and add 1 tbsp. vegetable oil.
Mix 1 cup all-purpose white flour, ½ cup salt, 3 tsp. cream of tartar and one envelope of powdered, unflavored drink mix together in a medium saucepan, stirring with the wooden spoon.
Turn the stove to medium heat, and place the saucepan on the burner.
Pour the oil and water mixture slowly into the saucepan, stirring carefully until the mixture begins to thicken and form a dough-like substance.
Remove the saucepan from the heat and let it cool slightly until you can handle it. Knead the mixture until it becomes smooth and resembles molding clay. If you don’t want to stain your hands, place the dough in a resealable plastic bag, push down on the bag to remove excess air, and seal before kneading the dough through the bag.
Store your molding clay in a resealable plastic bag or other plastic air-tight container for up to six months.
Cream of tartar is available in the baking supplies aisle at your grocery store.
If the clay becomes sticky, knead in a small amount of flour until it's smooth again.
Pour the oil and water mixture slowly to avoid splashing and possible ignition of the vegetable oil.
- Cream of tartar is available in the baking supplies aisle at your grocery store.
- If the clay becomes sticky, knead in a small amount of flour until it's smooth again.
- Pour the oil and water mixture slowly to avoid splashing and possible ignition of the vegetable oil.