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WTF Calcium Hydroxide: Nixtamalization Demystified
Recreate the ancient magic of transforming corn into fresh tasty tortillas with a new modern twist… on this week’s WTF
Kraut Source Lid
Nixtamal Corn Tortillas and Pupusas with Curtido
Episodes and Links Referenced that you Might Like!
WTF – Fermentation Lids
WTF – Konjac Gum
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
April 18, 2021 8:48 pm
Bought calcium hydroxide from you to preserve fresh eggs. No where on the package does it give measurements to mix?
April 20, 2021 9:50 am
We have not used it for this purpose.
July 31, 2021 10:46 am
Randy, here is a link with directions and measurements.
That’s also why I purchased this product which I will try today.
October 18, 2021 10:56 am
Hi. I’m interested in nixtamazlizing fruits like pumpkin, melon, etc but consulting references like Enrique Olvera gives vague proportions like 2 tbsp per 500g water. Does anyone have more specific weight ratios for use of Ca(OH)2? I would feel safer considering this is so caustic. Thank you.
October 18, 2021 2:55 pm
1 tbsp of calcium hydroxide is roughly 7g. The usage ratio for calcium hydroxide is about 2.5 – 3% of the total weight of the water that you will be soaking the fruit in. Hope this helps!
May 23, 2022 9:47 pm
Adding a strong base will increase the pH of the mixture. It will not lower the pH.