“If it doesn’t turn to Jell-O in the fridge, it’s not real bone broth.”
You’ve probably heard that before. At Broth Masters, we respect tradition—but we’ve taken bone broth to the next level.
One of the most common questions we get is:
“Why doesn’t your bone broth gel when cold?”
The short answer? It does—until we take a few extra steps that make our broth unlike any other.
We:
✅ Liquefy the bones
✅ Blend in nutrient-rich vegetables after cooking
✅ Deliver a broth that changes texture—but not its healing power
Let’s break it down.
What Makes Bone Broth Gel?
Bone broth becomes gelatinous because of gelatin, a protein released from bones during long, slow simmering. A good gel is often associated with:
🔸Collagen-rich content
🔸Support for joints, skin, and gut health
🔸Proof of a well-made, unprocessed broth
And yes—our broth gels at this stage. But then, we go one step further.
Yes, Our Broth Gels—Before We Complete the Process
We start with:
🔸Pasture-raised, grass-fed bones
🔸Low and slow simmering in a steam kettle
🔸Zero shortcuts: No pressure cooking, no additives, no flavor enhancers
At this point, our broth becomes a golden, gelatin-rich powerhouse—exactly what purists love.
But we don’t stop there.
Then We Take It Further:
Liquefied Bones + Post-Cooked Vegetables
After creating a fully gelled broth, we blend in:
🔸The liquefied bone matrix (calcium, minerals, marrow)
🔸Our organic vegetables, added after cooking to preserve nutrient integrity
This crucial step:
🔸Disperses collagen evenly
🔸Enhances mineral absorption
🔸Softens the gel structure, changing how it behaves when chilled
🧬 The result?
A broth that doesn’t jiggle in the jar—but is more nutrient-rich and bioavailable than any traditional gelled broth.
What This Means for Your Body
Even though our broth may not gel after refrigeration, it’s still:
✅ Packed with collagen, gelatin, and amino acids
✅ Rich in calcium, magnesium, and trace minerals
✅ Easy to digest and ideal for your gut, joints, and bones
💚 Texture change = bonding change—not nutrient loss
💥 You’re getting more, not less—just in a more complete form.
Why the “Jell-O Test” Isn’t the Whole Story
Some broths that appear to gel:
🔸Are strained of their bones and vegetables
🔸Lack the mineral content and cofactors that make broth medicinal
🔸Are heat-processed for shelf stability, damaging nutrients
💡 Did you know?
Some companies even add gelatin powder to fake that gelled look.
At Broth Masters, our gelatin comes naturally from whole bones—not from additives or shortcuts.
What Our Customers Say
“I was used to the jello test—but Broth Masters taught me that nutrition goes deeper than that. I feel the difference in my digestion and joints.”
— Dana S., Oregon
“This is the only broth that helps my osteoporosis and my gut issues. And it still tastes better than any others I’ve tried.”
— Luke G., New York
In Summary: What You’re Getting
With Broth Masters Bone Broth, you get:
🦴 Real gelatin and collagen from pasture-raised, grass-fed bones
🧬 The bioavailable minerals of liquefied bones
🥕 The whole-food nutrients of gently cooked vegetables
🚫 No detectable heavy metals (lab-verified)
🍲 A smooth, creamy, deeply nourishing texture
Whether it gels or not—this broth works.
Ready to Taste the Difference?
Experience what happens when real food meets real science.
👉 Shop Our Broth