- 4 lbs unsalted butter
- 1 ½ cups #3 bulgur
Place butter in a 4-quart saucepan and heat on stovetop at medium temperature until completely melted. Bring to a gentle boil, add the bulgur and cook for 10-15 minutes. While butter is cooking, gently skim the foam that rises to the surface.
The melted butter will turn bright gold in color. Let it cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with several layers of cheesecloth. (See photos below for step-by-step demonstration.)
Store for up to one month at room temperature or even longer in the refrigerator.