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Place the butter in a large, heavy-bottom pot and melt over medium heat.
Bring the butter to a boil. As it rises, reduce the heat slightly.
Allow it to come to a boil again. Keep it gently boiling on low heat for 1½ to 2 hours, watching closely.
As the butter cooks, it will begin to clarify and turn clear.
Once it starts clearing up, add the bulgur or cracked wheat and continue cooking for 30 minutes.
Remove from the stove and let it cool 3–4 hours.
Carefully pour into a clean jar.
Leave uncovered until fully cooled, then allow it to harden overnight into a thick, rich yellow ghee.
Once solid, cover the jar and store.