How I Make Gelatin Cubes – And Why You Should Too
How I Make Gelatin Cubes – And Why You Should Too! is a easy American recipe that serves 4. 12 calories per serving. Recipe by Linda Vezzoli Nutrition on YouTube.
Prep: 20 min | Cook: 5 min | Total: 35 min
Cost: $5.00 total, $1.25 per serving
Ingredients
- 200 ml Water (room temperature)
- 40 g Grass-Fed Gelatin (Nutra brand from Australia, grass‑fed, unflavored)
Instructions
Bloom the Gelatin
Measure 200 ml of water into the saucepan, sprinkle 40 g of gelatin evenly over the surface, and let it sit to absorb water.
Time: PT15M
Gently Heat
Place the saucepan over low heat and whisk gently until the gelatin fully dissolves. Do not let the mixture boil.
Time: PT5M
Set in the Fridge
Pour the liquid into a shallow container, cover, and refrigerate until firm.
Time: PT2H
Cut into Cubes
Remove the set gelatin, turn it onto a cutting board, and cut into roughly 16 equal cubes.
Time: PT5M
Nutrition Facts
- Calories
- 12
- Protein
- 3 g
- Carbohydrates
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto, Dairy-Free, Low-Carb
Allergens: Gelatin
Ingredient Substitutions
- Instead of Grass-Fed Gelatin: Agar‑agar (vegetarian, but texture differs), Hydrolyzed collagen (won't set)
Equipment Needed
- Measuring Cup
- Kitchen Scale
- Small Saucepan
- Whisk
- Container (Tupperware or silicone mold)
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Blooming the gelatin properly (step 1).
- Heating gently without boiling (step 2).
- Ensuring the gelatin fully sets before cutting (step 3).
Chef Tips from the Video
- Use grass‑fed gelatin for the best amino‑acid profile.
- Sprinkle gelatin evenly to avoid clumping during blooming.
- For a glossy finish, chill the set gelatin uncovered for 10 minutes before cutting.
Troubleshooting
Cubes are too soft or liquidy.
Increase gelatin to 45‑50 g for the same water volume, or reduce water slightly.
Gelatin is grainy or has undissolved bits.
Ensure the mixture is whisked over low heat until completely clear; strain if necessary.
Cubes stick to the container.
Lightly oil the container or use a silicone mold that releases easily.
Storage
Refrigerator: Up to 7 days in an airtight container.
Freezer: Up to 1 month; thaw in fridge before use.
Room temperature: Not recommended; gelatin will melt.
Make-Ahead Tips
- Make a larger batch and store cubes in the freezer; thaw as needed.
- Add a splash of fruit juice or herbal tea to the water for flavored cubes.
- Use silicone ice‑cube trays for uniform bite‑size portions.
Frequently Asked Questions
What is the cultural significance and history of gelatin cubes in traditional diets?
Gelatin has been consumed for centuries in the form of bone broth and jelly, especially in nose‑to‑tail eating traditions where animal connective tissues were simmered to extract collagen, which later set into a jiggly broth when cooled.
What are the traditional regional variations of gelatin‑based foods in Western cuisine?
In Western cuisine, gelatin appears as aspic, fruit jellies, and marshmallows. Different regions add fruit juices, herbs, or savory stocks to create flavored gels that were historically used to preserve foods and add texture.
How is gelatin traditionally served in European cuisine?
European tradition often serves gelatin as cold aspic platters with vegetables or meat, or as sweet fruit jellies cut into decorative shapes for desserts and holiday tables.
What occasions or celebrations are gelatin cubes associated with in Western culture?
Gelatin desserts are popular at holiday feasts, birthday parties, and summer picnics, where colorful jellies and molded aspics add visual appeal and a refreshing texture.
What makes homemade gelatin cubes special compared to store‑bought gelatin snacks?
Homemade cubes let you control the source (grass‑fed gelatin), avoid added sugars or artificial flavors, and easily portion the exact amount of collagen you want for health goals.
What are the most common mistakes to avoid when making gelatin cubes?
Common errors include boiling the gelatin (which breaks down its setting ability), not allowing enough blooming time, and using too much water which results in a soft gel.
Why does this recipe use low heat instead of boiling the gelatin mixture?
Low heat preserves the gelatin’s protein structure, ensuring it will set firmly; boiling denatures the gelatin and reduces its gelling power.
Can I make gelatin cubes ahead of time and how should I store them?
Yes, you can prepare a batch and keep the cubes in an airtight container in the refrigerator for up to a week, or freeze them for up to a month and thaw in the fridge before use.
What texture and appearance should I look for when the gelatin is properly set?
The gelatin should be firm, slightly translucent, and bounce back when pressed lightly with a fingertip; it should cut cleanly into cubes without crumbling.
How do I know when the gelatin cubes are done cooking?
The cooking step is complete once the gelatin has fully dissolved into a clear liquid; the final set is achieved after chilling for about 2 hours in the fridge.
What does the YouTube channel Linda Vezzoli Nutrition specialize in?
The YouTube channel Linda Vezzoli Nutrition focuses on evidence‑based nutrition for women's hormonal health, metabolic balance, and practical ways to incorporate traditional foods like bone broth and gelatin into modern diets.
How does the YouTube channel Linda Vezzoli Nutrition's approach to collagen and gelatin differ from other nutrition channels?
Linda Vezzoli Nutrition emphasizes the functional amino‑acid profile of gelatin (glycine, proline) for thyroid and gut health, and provides simple, science‑backed recipes like these gelatin cubes, whereas many other channels focus mainly on protein quantity or trendy supplement trends.
Last updated: November 4, 2026
