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?
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.
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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