I love butter, but too much of it can give me problems. The solution? Ghee, or clarified butter, which is just butter without the milk solids (aka casein). Another benefit is its higher smoke point, meaning it can be used for higher heat cooking.
You can also make your own! I’ve given it a shot a few times by slowly boiling a few bricks of Kerrygold unsalted butter and straining the resulting milk solids. It hasn’t yet come out as good as the store-bought ghee, but it’s still delicious.
If you haven’t yet cooked with ghee, you’re missing out. Buy a jar or make your own!