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Ingredients
- 5 lbs sweet butter
- 12 cup burghul (coarse and rinsed) or 12 cup flour
Method
- Melt butter in a saucepan, and add the Burghul or flour.
- Cook on low heat until foam disappears from top.
- When clear, remove from heat and cool.
- Pour the pure butter into jars.
- Be careful not to pour the salty residue.
- *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.