How to grind corn (nixtamal) into masa using Molinito | From Kernel to Masa (Ep. 5)

How do you grind nixtamalized corn, or nixtamal, into masa? Should you use a hand mill or a stone mill? What should your finished masa feel like? How should freshly-ground masa look and smell? Masienda founder Jorge Gaviria walks you through the grinding process using Molinito, the first tabletop wet stone mill of its kind.

NEW MASIENDA FOLLOWER DISCOUNT
**Click subscribe AND sign up for our newsletter at https://masienda.com/contact for 10% off your first purchase.**

Pre-Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at https://amzn.to/3OwMrp2

Masienda supplies:
Heirloom Corn Masa Harina: https://masienda.com/masaharina
Tortilla Presses: https://masienda.com/tortillapress
Chef-Grade Cal (calcium hydroxide): https://masienda.com/products/cal
Heirloom Corn: https://masienda.com/heirloomcorn
Comal: https://masienda.com/products/comal?v...
Molinito: https://masienda.com/products/molinit...

⏱ Timestamps ⏱
0:00 Intro
0:33 This is Molinito
1:17 Electric grinder vs hand crank mill
2:28 Placing stones in the Molinito
3:11 Back tightening knob
3:54 Feeding corn/nixtamal into the grinder
4:59 Engaging stone clutch lever & getting started
6:13 What were looking for when grinding
7:11 Getting ready for clean up
7:44 How to clean your stones

🔴 SUBSCRIBE: https://bit.ly/3kBWqKw

THINGS TO KNOW
===============================
🎓 - Learn more: https://masienda.com
📝 - Blog: https://masienda.com/on-masa
📸 - Instagram:   / masienda  
🛒 - Shop: https://masienda.com/shop

Video by The Perennial Plate (https://www.theperennialplate.com/)