How to Make Homemade Playdough
Craft soft, vibrant, non-toxic homemade playdough using simple pantry staples. Follow this classic stovetop method to create durable, silky dough for sensory play.
- Read the tools, materials, safety notes, and steps below for free.
- Tap Start Camera Coach when you want hands-free voice help.
- Allow camera and microphone. Point your phone at the work; the coach watches your progress and tells you the next step.
🧰 Required Tools & Equipment
- ✓ Medium saucepan
- ✓ Wooden spoon
- ✓ Measuring cups and spoons
- ✓ Silicone baking mat or smooth cutting board
- ✓ Airtight plastic containers
📦 Materials & Supplies
- ✓ 2 cups all-purpose flour
- ✓ 3/4 cup table salt
- ✓ 4 teaspoons cream of tartar
- ✓ 2 cups water
- ✓ 2 tablespoons vegetable oil
- ✓ Gel or liquid food coloring
⚠️ Safety Checkpoints & Warnings
- • Keep young children at a safe distance while working over the hot stove.
- • Always test dough temperature on the inside of your wrist before handing it to children for kneading.
- • Keep finished playdough away from household pets, as the high salt content can be toxic to dogs and cats.
📋 Step-by-Step Guide (6 Steps)
Whisk Dry Ingredients
Place the medium saucepan on a cool stovetop burner. Add 2 cups of all-purpose flour, 3/4 cup of table salt, and 4 teaspoons of cream of tartar into the pot. Stir thoroughly with a wooden spoon until the powders are uniformly distributed with no salt clumps.
- • A uniform, fine white powder mixture with no visible salt streaks.
- • Omitting cream of tartar, which results in a sticky dough that degrades quickly.
Add Wet Ingredients and Color
Pour 2 cups of water and 2 tablespoons of vegetable oil directly into the saucepan with the dry ingredients. Add 5 to 10 drops of liquid or gel food coloring to achieve your desired saturation. Stir vigorously until the mixture resembles a smooth, thin batter with evenly distributed color.
- • A smooth, pancake-batter-like liquid with vibrant, uniform color throughout.
- • Adding food coloring after cooking, which makes color distribution patchy and stains hands.
Cook Over Medium Heat
Turn the stove burner to medium-low heat. Stir the mixture continuously, scraping the bottom and sides of the pan constantly to prevent scorching. As the mixture warms, it will rapidly transition from liquid batter to thick, lumpy curds.
- • Mixture thickens rapidly and begins pulling away from the pan edges.
- • Leaving the saucepan unattended or using high heat, which scorches the flour on the pan bottom.
Form the Solid Dough Ball
Continue stirring firmly as the lumps coalesce into a single solid mass. Cook until the dough forms a cohesive ball around the spoon and the surface loses its wet, glossy sheen. Remove the saucepan from the heat immediately once no wet batter remains on the sides of the pot.
- • The dough forms a single matte ball with no sticky or wet patches.
- • Undercooking, which leaves the interior sticky, or overcooking, which makes the dough crumbly.
Cool and Knead Until Silky
Turn the hot dough out onto a clean silicone mat or heat-resistant cutting board. Allow it to cool for 3 to 5 minutes until warm but safe to touch. Knead firmly with both hands for 1 to 2 minutes, folding and pressing until the texture becomes completely smooth, elastic, and satin-soft.
- • Dough is completely smooth, warm, pliable, and does not stick to hands.
- • Kneading while the interior is still scalding hot, risking skin burns.
Portion and Store Air-Tight
Allow the dough to cool to room temperature entirely before packaging to prevent condensation build-up. Divide into balls or shapes and place inside airtight containers or sealable plastic storage bags. Squeeze out excess air before sealing and store in a cool, dry place for up to three months.
- • Sealed containers free of internal moisture droplets or steam.
- • Sealing warm playdough, which creates trapped moisture that can cause early mold growth.
Credit: inspired by an original tutorial by Ryan's World — watch the original on YouTube.
Don’t have everything?
- No Cream of tartar? 2 tablespoons of lemon juice or white vinegar per teaspoon of tartar
- No Silicone mat? Parchment paper or a smooth, clean cutting board
- No Vegetable oil? Canola oil, baby oil, or coconut oil