Low lactose butter

Butter is a high-fat dairy product that is created by churning milk or cream to separate the solid fat and liquid. Due to the removal of the liquid portion of the milk during processing, which contains all of the lactose, the final product has around 80% fat, with the remainder being constituted by moisture, milk protein and lactose from the milk or cream.

This indicates that butter has a very low lactose concentration. In fact, the lactose content in 3.5 ounces (100 grams) of butter is 0.1 grams. Even if you have an intolerance, levels this low are unlikely to cause issues. Even less lactose is present in clarified butter products like ghee and butter produced from fermented milk products. Particularly, ghee contains approximately 99.3% milk fat and it was also consistently low in both lactose and galactose.