Wash the dried corn kernels with plenty of water. Place in a bowl with enough water to cover them, and let sit for 24 hours. This will rehydrate the corn a little.

Drain the corn and discard the water. Place the corn in a medium pot or pressure cooker, and add 8 cups of water. If using a regular pot, cover and simmer over medium-low heat for 2½ hours; keep adding water, 1 cup at a time, if it dries out. If using a pressure cooker, cover and cook under pressure on medium heat for about 1 hour. The corn should be very soft; if not, return the pot to the stove and cook 20 minutes more. Let cool, uncover, and drain the corn; you will have about 8 cups of corn.

Pass the corn through a molino* or meat grinder into a bowl. Add the butter and salt; mix well to blend evenly.

Form the ground corn mixture into a log; divide it into 16 pieces. Form each piece into a ball. Place the arepa balls between 2 sheets of plastic and with a heavy pan or pot cover, flatten to the thickness you desire, from ¼ to ½ inch.

To cook the arepas, place them on a rack directly over a very low flame and cook about 5 minutes, until they look dry on the outside; brush butter and sprinkle salt, turn and cook 5 minutes more on the other side.

Serve with white farmer’s cheese.