Ghee

     If you do not have a ready source of ghee you can easily make your own simply by melting 1-2 pounds of unsalted butter in a saucepan and letting it gently boil for 20 minutes.  After it has cooled a bit, skim off the foam on the top and discard.  Clear butter oil should be under the foam and a layer of white milk solids under that.  Carefully pour off the butter oil without getting any of the milk solids in it.  This is your ghee.  Discard the milk solids.  Your ghee will keep at room temperature for many months and it is casein free.