>Ghee is made from unsalted butter. Both the chinese medicine
>community and Immuno Labs have told me that it is okay for dairy
>allergic kids. I have used it for baking and such but always
>wondered. It sounds as though it still isn't a good idea to use.

The issue with ghee is that it is very difficult, if not impossible to
separate all molecules of the milk proteins from the milk fat and when
even trace amounts of protein (the portion of milk most likely to
elicit a reaction) causes a reaction you're in trouble.

kathy