This is my recipe for cold porcelain. It takes a couple of minutes to make and it works well for me.
1/2 cup cornflour (cornstarch – it must be 100% cornflour, not wheaten cornflour)
’1/2 cup PVA (white) glue
1 teaspoon cooking oil or baby oil
1 teaspoon white vinegar
2 teaspoons white paint (optional – without it the porcelain will dry semi translucent. With it the porcelain dries opaque)
Note: use an old container, measuring cup and spoons that you don’t intend to use again for food.
Put all the ingredients in a small, microwave safe plastic container and mix with a plastic spoon until smooth. Put in the microwave and cook on high for 20-25 seconds. Remove and stir until the lumps are more or less out of the mix. Put it back in the microwave and cook again for another 20-25 seconds. Remove and stir again. At this point if it comes together in a ball, it is ready. If not, put back for another 20-25 seconds.
When the CP is cooked, turn out onto some baking paper and kneed for a minute or so (be careful, it will be HOT!).
Store in an air tight bag overnight before using and use within 10-14 days as it can go mouldy in humid weather. That’s one reasdon to make a small quantity. Don’t store in the fridge
There are a lot of recipes on the internet and videos on YouTube. Not all the recipes are the same – some suggest using vaseline or cold cream (Sorbeline in Australia) or both, some use lemon juice instead of white vinegar as the preservative. However, white vinegar is cheap, I find it doesn’t smell and am more confident in it as a preservative. There are chemical preservatives, but I’d rather not use those in my microwave.
1/2 cup cornflour (cornstarch – it must be 100% cornflour, not wheaten cornflour)
’1/2 cup PVA (white) glue
1 teaspoon cooking oil or baby oil
1 teaspoon white vinegar
2 teaspoons white paint (optional – without it the porcelain will dry semi translucent. With it the porcelain dries opaque)
Note: use an old container, measuring cup and spoons that you don’t intend to use again for food.
Put all the ingredients in a small, microwave safe plastic container and mix with a plastic spoon until smooth. Put in the microwave and cook on high for 20-25 seconds. Remove and stir until the lumps are more or less out of the mix. Put it back in the microwave and cook again for another 20-25 seconds. Remove and stir again. At this point if it comes together in a ball, it is ready. If not, put back for another 20-25 seconds.
When the CP is cooked, turn out onto some baking paper and kneed for a minute or so (be careful, it will be HOT!).
Store in an air tight bag overnight before using and use within 10-14 days as it can go mouldy in humid weather. That’s one reasdon to make a small quantity. Don’t store in the fridge
There are a lot of recipes on the internet and videos on YouTube. Not all the recipes are the same – some suggest using vaseline or cold cream (Sorbeline in Australia) or both, some use lemon juice instead of white vinegar as the preservative. However, white vinegar is cheap, I find it doesn’t smell and am more confident in it as a preservative. There are chemical preservatives, but I’d rather not use those in my microwave.
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