I've made homemade playdough a few times, but today was my first time in Switzerland. My husband, daughter, and I all agree that it was the best batch yet. It was so smooth and velvety! Other batches were perfectly fine, but a bit granular. We use a similar, but slightly different recipe that we got a parent and child playgroup back home.
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| Combine in a sauce pan:
1 cup flour
1/4 cup salt
1 Tablespoon cream of tartar
Stir or whisk in:
1 cup water
1 Tablespoon oil
Food coloring (color darkens as it cooks) *I knead in food coloring at the end so I can have different colors from one batch.
Cook on medium heat until stiff, like mashed potatoes.
Remove from heat
Add and stir or knead until blended:
1 tablespoon vanilla or vanilla extract. (I've always omitted this step)
* Thanks to swisspea and her shopping tour, I had some glitter on hand and kneaded that in for pizazz.
Store in zip-lock bag or tightly covered container. This does not need to be refrigerated. | |
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according to this post
Baking American Classics in Switzerland in a baking thread, you can find cream of tartare at the apotheke under it's chemical name Potassium bitartrate. I can't confirm because I still have a supply from the U.S., but the other poster was happy.
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