No specialized grinding equipment required.
For the slaked lime, I think your best bet is to grab a bag of pickling lime, which is widely available online and at some retailers. You could also try to find cal at Mexican markets, which is essentially the same stuff. Whatever you get, just make sure it's food-grade slaked lime and not lime for nonedible industrial applications.You'll also need a tortilla press—ideally a heavy cast iron one and not a lightweight aluminum one, for ease of pressing—and a food processor.
Doing this all by weight is, I think, the surest way to go, especially for the lime, which can have different densities depending on the form it comes in . Because the lime is weighed in such small quantities, you'll also want to make sure you have a kitchen scale that's sensitive enough to register it.
Dump the corn into a colander and rub it between your hands while running cold water over it. The idea is to remove much of the bran. The corn should quickly take on a lighter shade as the bran comes off.Now transfer your nixtamalized corn to a food processor and turn it on. Add cold water, little by little, to loosen the mixture and help the blades process the corn.
Start by cutting two sides plus the zipper-top off a large zipper-lock bag so that only one side is attached. You'll use this to line your tortilla press and prevent the masa from sticking to the metal.
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