I have a question about the ingredient "Non-Iodized Coarse Salt, to taste" on the recipe "Mozzarella" from Kmucci.
Can you be a little more specific on the salt measurement, or give a range?
powered by ZergNet
Follow friends and influencers
By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up
Loading…
My Basket ()
-
-
␣
Loading…()
()
-
␣
◅ All questions
A question about a recipe: Mozzarella
2 answers
1518 views
added about 6 years ago
I like the water to at least be as salty as the sea. I think it depends on how big and how full of water your pot is. From my experience, I've learned that I like a lot of salt in this process. This is how you season your mozzarella, so you can be generous. I'm sorry I don't have a more specific answer for you, I think this is more of a personal preference.
added about 6 years ago
You can also knead some fine salt in during the stretching process, so you may want to err on the side of less salty water if you're concerned.
