How Long Does Bone Broth Last in the Fridge? Expert Guide

Sometimes you make a big batch of bone broth on a lazy weekend, and it smells so good that you feel proud. Then life gets busy, and suddenly you’re staring at the jar in the fridge, wondering if it’s still safe to sip or use in soup. I get it, that moment of doubt sucks, especially when you put in all that effort simmering bones for hours. The good news is, with the right storage, your bone broth can stay tasty and safe for longer than you think, but it does have limits.

Cool your bone broth completely before you put it in the fridge to stop bacteria from growing fast. Use airtight glass jars or containers, and keep them on a middle shelf where the temperature stays steady around 40°F or below. Check it every couple of days by smelling and looking for changes. If you won’t use it within 4 to 7 days, freeze portions right away in ice cube trays or small containers for easy thawing later. Always label with the date so you never guess. Boil it before using if you’re close to the edge, but toss it if anything seems off to stay safe and enjoy those gut-healing benefits without worry.

How Long Does Homemade Bone Broth Last in the Fridge?

Homemade bone broth is special because you control everything, from the bones to the simmer time. But without preservatives, it doesn’t hang around as long as store-bought stuff. Most folks find that it stays good for about 4 to 7 days in the fridge when stored properly. The exact time depends on how clean your setup was and how fast you cooled it after cooking.

You see, bone broth is nutrient-rich, which makes it a happy place for bacteria if you don’t handle it carefully. Cool it quickly after straining out the solids. Leave it at room temperature for no more than two hours. Then pop it into the fridge. If you made a big pot, divide it into smaller portions so you only open what you need each time.

The fat layer that forms on top can actually help a bit by sealing out air, kind of like a natural lid. Don’t skim it off right away if you plan to keep it longer. Just remember to reheat it to a boil before drinking or using in recipes. That kills off some bacteria that might have snuck in. But hey, if it starts smelling sour or looks cloudy, don’t risk it. Better safe than sorry, right?

In the end, treat your homemade batch like fresh food. Enjoy it soon, or freeze most of it. You’ll thank yourself when you pull out a perfect portion later without any waste.

• Homemade bone broth typically lasts 4-7 days in the fridge.
• Cool quickly and store in airtight containers.
• A fat cap can help extend freshness slightly.
• Always reheat to boiling before use.

How Long Does Store-Bought Bone Broth Last in the Fridge?

Store-bought bone broth often has a longer fridge life once opened because many brands add preservatives or pasteurize it. Unopened, it can sit on the shelf for months or even years. But after you crack it open, aim for 4 to 5 days in the fridge, though some last up to a week if you follow the label.

Check the package for specific guidance, as brands vary. Some say 5 days, others push it to 7. The key is keeping it cold and sealed tight. If it’s in a carton or jar, transfer leftovers to a smaller container if needed to reduce air exposure.

Temperature matters a lot here, too. Don’t leave it in the fridge door where it warms up every time you open the door. Stick to the back or middle shelf. And if you notice the broth getting slimy or off-smelling, toss it without a second thought.

One nice thing about store-bought is that it’s often clearer on dates. Use your senses as backup. If it tastes funky or looks weird, it’s done. You can stretch it a bit by boiling, but don’t push your luck.

• Store-bought lasts 4-7 days after opening.
• Follow package instructions closely.
• Store in the coldest part of the fridge.
• Transfer to smaller containers if needed.

Best Ways to Store Bone Broth in the Fridge

Proper storage makes all the difference in how long your bone broth stays good. Start by cooling it fully before refrigerating. Hot broth can raise the fridge temp and spoil other food, too. Let it sit out no more than two hours, then transfer to the fridge.

Use glass jars or airtight containers. Plastic can pick up odors, and glass feels cleaner for something you drink. Leave a little space at the top for expansion if it freezes accidentally. Seal tightly to keep air out.

Keep it on a middle shelf, away from the door. That’s where temps stay most consistent. Label every container with the date you made or opened it. It helps you track time without guessing.

If you have a fat cap, leave it on for extra protection against the air. Skim it later if you want a clearer broth. These little steps keep your broth tasting fresh longer and reduce waste.

• Cool completely before storing.
• Use airtight glass containers.
• Place on the middle fridge shelf.
• Label with dates for easy tracking.

Signs That Bone Broth Has Gone Bad

Spotting bad bone broth saves you from a bad tummy ache. First, trust your nose. Fresh broth smells rich and savory. If it turns sour, rancid, or just plain off, throw it out. That’s the biggest red flag.

Look at it closely too. Good broth is clear or slightly cloudy with a nice color. If you see mold, weird fuzz, or lots of slime, it’s spoiled. Cloudiness that wasn’t there before or strange bubbles can mean bacteria.

Taste a tiny bit if it looks and smells okay. Fresh tastes meaty and good. Sour or bitter means no. Texture changes like sliminess also signal trouble.

Don’t try to save it by boiling if you see these signs. Bacteria can leave toxins that heat won’t fix. When in doubt, dump it. Your health is worth more than a jar of broth.

• Sour or off smell is a clear sign.
• Mold, slime, or unusual color means toss it.
• Taste test only if other signs are absent.
• Never risk it if something feels wrong.

Tips to Extend the Shelf Life of Bone Broth

You can stretch your bone broth further with smart tricks. Cool it super fast after cooking. Use an ice bath in the sink to drop the temp quickly before fridge time. This cuts down on bacterial growth.

Portion it out right away. Freeze most in small amounts like ice cubes or cups. Then you thaw just what you need without wasting the whole batch. Label everything so nothing gets forgotten.

Keep your fridge clean and cold. Check the temp with a thermometer. It should be 40°F or below. Clean shelves prevent cross-contamination from other foods.

If you make it often, hot-fill jars straight from the pot into sterilized ones. Seal them while hot for a bit more time. But still, fridge or freezer soon. These habits mean less waste and more cozy sips.

• Cool rapidly with ice baths.
• Portion and freeze extras.
• Maintain cold, clean fridge.
• Hot-fill for slight extension.

Final Thoughts

Bone broth is such a comforting, nourishing thing to have around, and now you know exactly how to keep it fresh in the fridge. Stick to 4-7 days for homemade and 4-5 for opened store-bought, always check for spoilage signs, and freeze what you won’t use soon. These simple habits save money, reduce waste, and let you enjoy those health perks without worry. Next time you make a batch, you’ll feel confident handling it. Go ahead and simmer some more. Your future self will love you for it.

Frequently Asked Questions (FAQs)

Is it safe to eat bone broth that’s been in the fridge for a week?

Yes, if it’s homemade and stored properly, it can be okay up to a week, but check it carefully first. Smell it for any sour notes, look for mold or sliminess, and give it a tiny taste. If everything seems normal and you boil it well, many people use it safely around day 7. But if anything feels off, toss it to avoid any tummy issues. Better to be cautious with something so nutrient-packed.

Can I freeze bone broth to make it last longer?

Absolutely, freezing is the best way to keep bone broth for months. Cool it first, then pour into ice cube trays or small freezer jars. Leave some headspace for expansion. Once frozen, transfer cubes to bags. It lasts 6 to 12 months without losing much flavor or nutrition. Thaw in the fridge overnight and boil before using. This trick saves so much waste.

Do I need to skim the fat off bone broth before storing it in the fridge?

You don’t have to skim it right away. That fat layer actually acts like a seal against air and bacteria, which can help it last a bit longer. Leave it on if you’re storing for a few days. Skim later when you reheat if you prefer clearer broth. It’s a personal choice, but keeping it can add flavor and protection.

Is bone broth still good if it gels in the fridge?

Yes, that’s actually a great sign! Gelatin from the bones makes it jiggle when cold, showing it’s rich in collagen. It turns liquid again when heated. If it gels, your broth is high quality. Just check for other spoilage signs before using. Gelling doesn’t mean it’s bad; it means you did it right.

Can I store bone broth in plastic containers in the fridge?

You can, but glass is better. Plastic can absorb odors and leach chemicals over time, especially with hot liquids. If you use plastic, make sure it’s food-grade and BPA-free. Glass jars feel cleaner and keep the taste pure. Either way, keep it airtight to avoid fridge smells sneaking in.

Do I have to boil bone broth before using it from the fridge?

It’s a good idea, especially if it’s been sitting a few days. Bring it to a rolling boil for a minute or two to kill off any bacteria that grew. This makes it safer and refreshes the flavor. Don’t rely on boiling to fix spoiled broth, though. If it smells bad already, skip it.

Is store-bought bone broth different from homemade in fridge life?

Yes, slightly. Store-bought often has preservatives or pasteurization, so once opened, it lasts 4-5 days reliably, sometimes up to 7. Homemade lacks those, so it’s more like 4-7 days max. Always go by your senses and the package date for store stuff. Both benefit from cold storage and tight seals.

Can bone broth go bad without smelling bad?

Sometimes, yes, bacteria can grow without a strong odor at first. Look for visual changes like extra cloudiness, weird color shifts, or texture issues. Taste a small amount if unsure. When in doubt, throw it out. Food safety is key with nutrient-dense foods like this.