Limestone for Nixtamalization - Calcium Hydroxide 900g
$34.90
Since the age of the Aztec civilisation, people across Mexico and Central America have been using a traditional method, known as nixtamalization, to process their maize corn, release its natural nutrients and convert it into a dough (Nixtamal) which is then used to make fresh corn tortillas and other nixtamalized corn based dishes like sopes, tamales, tlayudas, gorditas, arepas and more!
Finally in Australia, we offer you this slacked lime (pickling lime, food grade calcium hydroxide) so you can make the nixtamal process at home! Make your homemade tortillas with our Limestone powder, specially formulated for nixtamalization of corn and other grains. Increase the nutritional value and digestibility of your corn-based dishes with this natural limestone. A must-have for authentic and delicious corn Mexican cuisine.
In order to make fresh nixtamal at home, you will the need the following:
- Limestone Powder (this product)
- Dried Maize Kernels (Whole, not crushed) Links to purchase this below
- A large stockpot with lid ( around 8liters for a 2-3 kg nixtamal yield)
- Large mortar and pestle (or a mill)
Maize Corn Kernel Suppliers in Australia
Here is a couple of places where we have found Maize Corn Kernels:
https://internationalgroceries.com.au/product/white-corn-1kg/
https://www.theorganicveganco.com/product-page/aus-white-corn
Watch a video of the process here:
Recipe
To make 2kg (approx) of fresh Nixtamal (corn dough)
Add in a large stockpot with lid (8 litres+ size)
- 1 kg dry corn kernels (not the popcorn kind)
- 3 litres of water
- 10 grams of this Limestone powder
Mix the limestone in the water, stirring until its all
disolved. Add the corn kernels and you will notice
that the corn kernels turn into an intense yellow colour.
Place the lid on the stockpot and and start the heat on
high temperature. The water should reach between
86ºC and 90ºC. Once this temperature is achieved,
turn off the heat and let it rest for 6 to 8 hours.
After resting, drain the remaining water out and rinse
the resulting corn kernels with fresh water.
Grind with a mortar and pestle (or a mill) until you create a dough like mixture (Nixtamal Dough), which you can then use to make your favourite corn dishes like tortillas, tamales, sopes, tlacoyos and more!
Ingredients
Calcium Hydroxide, Niacin (B3), Thiamin (B1), Riboflavin (B2), Folic Acid, Ferrous Fumarate, Zinc Oxide.
Nutrition
