I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant it was done or not even though I kept reading the instructions over and over. Now I have a cream that looks like soft cream cheese. Have I over shook? Can I still use this if I have, or do I keep shaking?
Keep at it.
You have made butter once you see distinct lumps in the liquid, indicating that the fat and liquid have separated.
What you described is pretty close to whipped cream. And all bakers know not to over-whip their cream or they make butter unintentionally. You can’t over shake butter, at least not with the jar method