Ghee

1: Meltdown lots of butter (7 lb to be exact).

2: Reserve 3 pounds of butter for the rolling boiling point.

3: Once all your butter is melted, keep a close eye on it as it will overflow.

4: Once you see the butter beginning to flow, allow it to rise slightly then add a stick of butter or reduce the heat. This process can take up to 15 minutes.

5: If you skipped step 2 then reserve at least 15 minutes for step 4.

6: Once the foaming reduces and you begin to see a rolling butter, allow it to continue simmering on medium high heat.

7: Step 6 will take about 20 minutes. Keep an eye on it and prepare 1 cup of bulgur wheat.

8: Once you get clear golden butter, reduce the heat to low and add your cracked wheat. Allow it to simmer for about five minutes.

9: If your butter is looking dark, add your cracked wheat and turn off the heat.

10: Cool.

11: Jar it up.

12: Separate cracked wheat from the bottom of the pot with paper towel and strainer to maximize your ghee.

13: Store in a cool dry place and utilize for all your cooking needs.