To obtain a fat spreadlike fermented milk, having extensibility that is a property of enabling soft and smooth application to bread, etc., flowering properties which are properties of enabling the beautiful formation of a shape without any loss thereof such as a whipped cream and spreadability close to those of fat spreads excellent in water holding properties that are properties of finishing the surface dry without separating a whey when coating or taking out thereof from a container and having a remarkably lower fat content and lower calories than those of fat spreads.

This fat spreadlike fermented milk comprises at least two or more gelling water-soluble polymers for foods containing ι-carrageenan and starch and one or more thickening water-soluble polymers for foods together with a material composition of a fermented milk raw material and is regulated so as to provide 1×104 to 1×106dynes.sec/cm3 value of consistency measured with a curdmeter at 10°C material temperature.