A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home.
So I started by cooking brown butter that I filtered. I then used 70% swiss alpine butter, 20% brown butter and 10% double cream. I mixed well for a few minutes with a stand mixer.
Then I refrigerated it for a couple of hours and tried it. The taste was there, but the texture was horrible. It is grainy/sandy.
The brown butter by itself was grainy and very dense (due to the water evaporation). I read that crystallization or graininess occurs when the butter melts.
What could I do to make a ghee/brown butter have a soft silky texture?
The original product is on the top, brown butter is on the left and the final preparation is on the bottom right.