The Salt Clay Recipe Page!
October 2009's Salt Clay Recipe--20+ cups of clay are needed
This year we will use the cornstarch recipe. It's not as fast to prepare, but the drying time and modeling are better.
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Ingredients: 2 cups of Non-iodized salt 1 cup of cornstarch 1 1/4 cups of water tools: cooking pot; good, strong wooden spoon, wax paper, Ziploc bags Note: Unfortunately, the cornstarch recipe cannot be doubled. Once you try stirring it into a "stiff dough," you'll understand...
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| 1. Mix salt and cornstarch in pot. |
| 2. Add water and stir. |
| 3. Turn burner to low heat. |
| 4. Stir, slowly until a stiff dough has formed (some of dough stiffens earlier--just fold with liquid until you have dough). About 2--3 minutes |
| 5. Spoon out onto wax paper or a plate. When cooled, drop into a quart-size, Ziploc bag. |
| One recipe might be enough for 2 maps. Keep batches separate to help organize distribution with students. |
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Note: Unfortunately, the cornstarch recipe cannot be doubled. Once you try stirring it into a "stiff dough," you'll understand...
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Alternative Recipe (But we won't
use it this year.)
(So, why is it here? The answer is, sometimes a
non-cook recipe is necessary and I didn't want to lose this one.)
Here is the basic "Salt Clay for Map-Making" Recipe...
| 2 cups | Salt (25 lb. bags at warehouse stores are around $3) |
| 1 cup | Flour (NON-SELF-RISING!J) (25 lb. bags at warehouse stores are around $3) |
| (less than) 1 cup | Water (only use as much as it takes to create a good, clay texture |
| Zip-Loc Bags (or any similar type) 1 Gal. size | Put clay for 2 students in 1 bag. (Less junk at their tables makes life easier for all!) BEST TO DELIVER COLD (KEEP IN REFRIGERATOR and deliver to class close to time of use) |
| Note: I used cups as the unit measure, but a larger batch could be prepared using Parts (whatever the size of the measure). I found that whenever I prepared more than a single batch, the results weren't as successful as they were with a single batch. Interesting. Maybe you will have better luck than I. | |
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Each child needs almost a whole recipe using the cup measure. Once, I tried to ration the clay out more efficiently and ran short (a terrible experience). Having learned my lesson, I now make up 1 recipe per child. When we have extra, children may take it home to create sculptures on their own.
Directions: Mix salt and flour together, then add some of the water. Add only as much as it takes to make a good clay-like mass. Package into plastic bags and store in the refrigerator until ready for use. This dough takes MUCH longer to dry than most, but when it finally does dry, it is harder and more durable. I have a 6-year old salt-clay map on display which is still in great condition.
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