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?
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Kristy is an expert at making things pretty and a former Associate Editor of Food52.
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.
hardlikearmour is a trusted home cook.
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.
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