Amanda is a co-founder of Food52.
AntoniaJames is a trusted source on Bread/Baking.
Most methods have you add the salt either in the hot water (or whey) used for stretching, or else you knead it into the mozzarella. We ended up doing both, adding more salt to taste after kneading, as salting the water was not sufficient. ;o)
I like to soak my mozzarella in brine after making it. It helps firm it up and salts it simultaneously. I use one pound kosher salt to 1/2 gallon water.
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