A classic non-Newtonian oobleck that feels solid when you squeeze it and slumps back into goo when you let go. Fast, kid-friendly, and made with pantry basics.
By Matt Campbell
Oobleck is the kitchen science experiment that never gets old. It is a weird little wonder that acts like a solid when you press it, then slides right through your fingers when you relax. If you have ever wanted a hands-on activity that feels like magic but uses regular pantry stuff, this is it.
This version is my go-to because it lands in that smooth and creamy sweet spot. Not watery. Not crumbly. Just soft and silky until you squeeze, smack, or roll it.
Short version: Oobleck is best the day you make it, but you can save it if you store it right.
You added too much water or added it too fast. Fix it by stirring in cornstarch 1 tablespoon at a time until it feels firm when you tap it, but still drips slowly when you lift a spoon.
Not enough water. Add cool water 1 teaspoon at a time and mix well. It should hold shape when squeezed, then relax back into a puddle.
Cornstarch works best for classic oobleck behavior. Flour can thicken, but it will not give you the same punchy non-Newtonian effect and it can get sticky.
It is generally safe for supervised play with basic ingredients (cornstarch and water), but it is not food. For toddlers or kids who still mouth everything, keep it up high or choose edible sensory options instead.
Use cool water, add it slowly, and stop when it stirs smoothly and looks glossy. It should feel soft when you stir, then firm up when you tap or squeeze it. If it feels paste-like, you likely added a bit too much water or it has been handled a lot. Add a spoonful of cornstarch to bring it back.
Yes. Mix food coloring into the water first, then add the colored water gradually. Start small because a little color spreads fast in a white base. Colored oobleck can stain porous surfaces, so use a tray and skip carpets.
The first time I made oobleck, I treated it like a normal mix and dumped the water in all at once. Instant swamp. The fix was simple, though: slow down, add water in tiny splashes, and actually feel the texture as you go. Now it is one of my favorite low-drama kitchen activities because it rewards curiosity. Poke it, squeeze it, tap it with a spoon, then watch it slump back into itself like nothing happened. It is the rare “recipe” where being a little chaotic is part of the fun.
Ratio note: Oobleck usually lands around 2 parts cornstarch to 1 part water, but humidity and brand differences matter. We use the ratio as a starting line, not a strict rule.
Comfort note: Cornstarch is a fine powder. Pour gently to avoid a dust cloud if anyone is sensitive.
