Skim milk, also called nonfat milk, is milk with almost all of its milkfat removed, leaving a thin, faintly sweet liquid, typically under 0.5% fat. It is produced by separating the cream from whole milk, traditionally by letting it rise and skimming it off, and today by centrifugal separators. It serves as a lower-fat substitute for whole milk in baking, cooking, and coffee drinks, and as a base for yogurt and some cheeses. Because it lacks the fat that carries flavor and helps sauces and custards set, recipes written for whole milk may need adjusting, such as extra thickener or a splash of cream, when skim milk is substituted.