Ever since I found out I was allergic to whey (waaah goodbye cheese), I have been making my own ghee.
Ghee is unsalted butter that is heated, much like clarified butter, but is cooked longer to get that golden hue and delicious nutty flavour. The great thing about ghee is that the cooking process removes the lactose, casein and whey, making it easier to digest for those with dairy allergies(meeee!). I also believe that ghee tastes way better than butter (am I alone on that or are there more ghee>butter people out there?).
If you are looking to add this healing food into your diet, which I encourage you to do, this How to Make Ghee guide will come in handy. Plus it has pictures. Pictures always help.