So the left one would just be considered ‘brown butter ghee’ which is what happens when the milk solids burn a lot and stay in the ghee for a while during the clarifying process. Just will have a different taste and smell that makes it more suited for desserts, pancakes, and things of that nature, but still perfectly good to eat.

Not really sure what is going on with the right. I would say any time you are making ghee, make sure you are filtering it through a cheesecloth to make sure none of the separate milk fat is getting in with the ghee.

But the right doesn’t seem to have any milk fat in it. If you leave it out to cool down it will solidify and crystallize, that’s totally fine. If you put it in the fridge it will have a smoother split texture