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/)