• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
  • Joseph Lofthouse
  • paul wheaton
  • Mike Haasl
master gardeners:
  • jordan barton
  • John F Dean
  • Carla Burke
  • Greg Martin
  • Jay Angler
  • Leigh Tate
  • thomas rubino

Grinding Nixtamal to Masa

Posts: 64
Location: Brantford, ON Canada
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
http://www.durgan.org/URL/?YZYIN 3 November 2014 Grinding Nixtamal to Masa
Utilizing raw corn, making flour or dough for tortillas is very difficult if doing the process when the corn is wet, which is the preferred method
The method presented here is a hybrid system, which is easy to implement. The corn is made into nixtamal in the typical manner.The nixtamal is then blended in a typical home blender with water. Only enough water is added to make a smooth slurry. The slurry is placed in a mixing bowl and enough corn flour commercial (Masa Harina)(Maseca) is added, mixed and kneaded to make a texture perfect for tortillas.

Posts: 3653
Location: Kansas Zone 6a
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
That method should work for sprouted wheat/grain bread, too.
How do they get the deer to cross at the signs? Or to read this tiny ad?
100th Issue of Permaculture Magazine - now FREE for a while
    Bookmark Topic Watch Topic
  • New Topic