I’ll take your word on that, Mr Tripper.
I’m not sure what it is exactly. He gets a rash and scratchiness in his mouth. He was fine when he was nursing, but got rashes when he started on cows milk. I though about trying goat milk, but we never have. Since he was okay with human milk I thought monkey milk might work, but they don’t sell that at Walmart 
It’s not a terrible reaction, but uncomfortable enough for him that we avoid it - often just making him his own batch of whatever.
It might be worth finding out. Lactose is more common, but casein allergies are definitely a thing.
Like I said, either way there’s a very good chance that he can have ghee. Which is so much tastier than margarine, and doesn’t have the trans fat either. Especially for something that affects all of you, like if you’re making a big old batch of scrambled eggs or mashed potatoes or a sauce that starts with a roux.
It tastes better on toast too, although sometimes kids don’t care about that. But anything where you’re thinking “it’s too bad we can’t use butter for this” or you don’t feel like making a separate portion… just sub in the ghee.
How many will you eat on Halloween night?
Me, all I drink are chemicals.
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Also, fun fact:
Pretty much all mammal’s milk contains two kinds of protein: whey and casein. And casein has several different types.
Human milk is between 20-45% casein whereas in most other mammals it is around 80%.
One of the casein types is not present at all in human or camel milk, and is present in much lower concentrations in sheep and goat milk than in cow and buffalo milk. We’d really do better to make baby formula from camel or sheep or goat milk, but cow milk is what we have abundantly available.
Ghee is cow milk butter where all or very close to all of the proteins and sugars are removed, which is why people allergic to either lactose or casein can usually have it.
And if the reaction to cow’s milk is mild and the issue is that one particular type of casein that human milk doesn’t have, then sheep and goat milk often cause fewer or no problems. And camel milk… if you can find it.
I for one find ghee strong to taste, I use it as a base for some cooking, can’t really imagine putting it on toast and just eating it.
Yeah. I grew up on margarine and fake syrup. Discovered butter and maple syrup in college. Didn’t have a shallot until I was 25. My whole childhood was one giant lie.
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Wow; I’ve never heard anyone say that. I’ve heard it described as “more buttery than butter” so… maybe that’s saying it has a strong taste???
I’ve had it on toast before and thought it was great. My mom refuses to use margarine or shortening for anything because she’s very anti-trans-fat. She uses it in place of butter for pretty much everything.
I will say that it is claimed that ghee doesn’t need to be refrigerated (since the milk solids have been removed) and leaving it out for a long time can lead to it going rancid. That would have a strong / unpleasant taste. I think my mom refrigerates it if she doesn’t plan on using it right away.
That said, I leave butter out. I’ll freeze or refrigerate most of it, but the particular stick I’m working on just lives on the counter. Unless we’re, say, going on vacation. Then I’ll throw it in the fridge. But even regular butter can sit on the counter for a week without going bad.
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Maple Syrup 
This is a great tip because it also makes the butter super easy to spread. If you use butter as much as salt and pepper leaving the current stick in a butter dish at room temp is a good life hack.
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Yeah, this is the exact reason that we leave it out.
I have discovered that you can microwave frozen butter for 13 seconds and refrigerated butter for 11 seconds… but that doesn’t help nearly as much as just leaving it out. We run into issues when the amount of butter remaining in the butter dish is insufficient and no one got out a fresh stick to warm up to room temperature.
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We don’t refrigerate ghee when we get it, but we also don’t let it sit around for months on end.
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Had to bring in some treats for son’s Halloween classroom party, and because of a peanut allergy in the classroom, all candy had to be individually wrapped AND have the ingredients listed on the individual packets.
The store was ransacked this morning (ToT was last night) so I ended up getting fruit roll ups, gushers, and fruit by the foot.
Those are also pretty decent Halloween gets, had forgotten about them until now.
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What is this post about Halloween candy amid all the butter, sushi, and maple syrup discussion. Find your own thread NA!
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Growing up in WI/MN we, first of all, used margarine instead of butter because, back in the day it was cheaper. Starting about the 1990s the price of butter was sometimes cheaper than margarine, so we switched. Whether it was margarine or butter, it was left on the counter/tabletop. My wife, who grew up in San Diego County, found this to be preposterous…“We call that oil.”
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