Ingredients
Scale
- 500 g dried white corn
- 2 liters water for soaking (8 cups)
- 1.5 liters water for cooking (6 cups)
- Salt to taste (optional)
- 120 ml warm water to adjust the dough (½ cup)
- 60 g butter (4 tablespoons)
- 200 g grated fresh farmer’s cheese or fresh curd cheese (2 cups)