Butter, that is. One of the ladies at my allergy support group mentioned that you can remove the dairy proteins from butter through a process called clarifying. I decided to give it a try, because it would sure be nice to be able to use butter again!
First, you simmer your butter. The Whey and Casein will separate from the milk fat, and you scoop it off the top (white foam).
Once no more foam rises to the top, you filter the butter. I filtered it twice through coffee filters in a strainer. (still a little skeptical that the proteins disappear in the foam. lol)
Finally, the lady in my group said that she puts the clarified butter into 1/4 cup blocks in a muffin tin. That way, when a recipe calls for a certain amount, you can measure it out pretty easily.
First, you simmer your butter. The Whey and Casein will separate from the milk fat, and you scoop it off the top (white foam). 
Once no more foam rises to the top, you filter the butter. I filtered it twice through coffee filters in a strainer. (still a little skeptical that the proteins disappear in the foam. lol)
Finally, the lady in my group said that she puts the clarified butter into 1/4 cup blocks in a muffin tin. That way, when a recipe calls for a certain amount, you can measure it out pretty easily. 
Hmm, cool. I wonder if it actually works. sounds fishy.
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