Butter milk, in Chinese, is called white milk, skim milk. It is a product left over after processing butter from a kind of full-fat cream, with a sour flavor and thicker. Often translated as buttermilk in China, it is much lower in fat than regular milk. Nowadays, buttermilk is mostly fermented to imitate the traditional flavor. It is widely used in cakes and breads.

Sold in large supermarkets