Of Donkeys & Dhoklas

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Until a few months ago, I thought I had probably uploaded enough varieties of vegan curd starters on the blog to help new and aspiring vegans make their vegan curd at home. But then my fellow curd-enthusiast friend and co-admin of the Vegan Dahi (Curd) and Jaman (Starter) WhatsApp group, VK, got the brilliant idea of using fermented kateera gond gel as a curd starter and it worked so well! So here I am, sharing yet another way to make a vegan jaman or curd starter for your next batch of plant-based curd!

What is Kateera Gond?

Kateera gond is an odorless, tasteless white or pale-golden natural gum derived from the sap of the Astragalus plant. It is believed to have cooling properties and is consumed in the summers. When soaked in water, it swells up and becomes gel-like. This gel is usually added to lemonade or any sharbat like Roohafza and consumed. You can google for more info on kateera gond. It is generally available in the form of small or large crystals in any good kirana store in north India. You can order Attar Ayurveda gond kateera if you are looking to buy online.

The idea for this starter was born purely by chance. Since soaked kateera gond becomes sour after a few hours, VK figured out the gel is a good medium for bacterial activity and wondered if it would work as a curd starter. The experiments proved to be successful, and I thought of sharing it with you all as well. Do try!

Preparation time: 5 minutes + fermenting time

1 Indian tea cup = 150 ml

Yields around 1/2 cup

Ingredients:

• 1/2 teaspoon small kateera gond crystals OR 1 big piece of kateera gond
• 1/2 cup water (75-80 ml)

Method:

1. Soak the kateera gond in water and keep it aside for at least 10-12 hours. It will become gel-like in a few hours.
2. The starter is ready to use when the gel starts to smell and taste a little sour. If it is not yet sour after 10-12 hours, keep it aside for a few more hours.

It sometimes takes up to 24 hours to get ready even in Delhi summer! So be patient 🙂

How to Use:

This recipe yields enough starter gel to make 1 liter of plant-based curd. Just follow the instructions in any of the vegan curd recipes shared in the blog and mix in the required quantity of this starter gel when asked to. The only difference between this starter and the other starters is that this one is in a gel form while the others are in a liquid form.

The image featured is of Soy Milk Powder Curd set with kateera gond starter gel.

How to Store:

Store in an airtight container in the fridge for up to 4-5 days.

Note:

Kateera gond should be used only in summer. Do not use it in winter.

Also read:

15+ Types of Vegan Curd to Make at Home

How to Make 5+ Types of Vegan Curd Starter at Home?