How To Draw Yogurt Step By Step? The 7 Latest Answer

In this tutorial you will learn how to draw a zipper. In just eight very simple steps you will get a great result and enjoy the process of drawing.

Now you will learn how to draw a zipper. This garment is very popular. The zipper ensures quick and easy connection of garments.

There are zippers on jackets, tracksuits, skirts, trousers, jeans, dresses, vests and other types of clothing. The zipper is also used in bags, sporting goods, camping gear and other items.

The main elements of a zipper are two textile straps, plastic or metal links and a slider that slides smoothly over the straps. You can see all these items in the picture.

You can easily repeat this if you are observant and patient. I think you will enjoy this lesson and help to train your artistic skills.

materials

pencil

paper

eraser

painting supplies

Time needed: 20 minutes. How to Draw a Zipper Draw the outer outline of the two ribbons. Depict two straight parallel lines diverging in different directions at the top. Add the inner outline of the ribbons. Draw a straight line that branches out down the middle. Delineate the top ends with a wavy line. Outline the keychain. Using a few short straight lines, draw the rectangular keychain. Draw the slider. At the fork, drag the small slider as shown in the example. Draw two edges of the teeth. Draw two straight parallel lines down the middle and add short ends at the top. Detail the teeth on one side. Draw short transverse lines one after the other on the right. Detail the teeth on the other side. Repeat the previous step and draw cross lines on the left side. Color the zipper. Keychain color beige. Dye the textile straps in blue or another color of your choice.

Traditionally, at the end of the lesson, you will be presented with a link to download a simplified version of the step-by-step lesson as a PDF file for free. Download the file to use as needed.

Have you ever noticed how big the grocery store’s yogurt section has gotten? With so many varieties hitting shelves, from international yogurts to plant-based options, it helps to know what’s what before you shop.

A key ingredient in a delicious parfait (a great on-the-go snack) and the basis of many delicious homemade sauces and dips, yogurt is a popular food for its health benefits. It’s a good source of calcium (1), vitamin B12, and other important nutrients like phosphorus and riboflavin. Opt for the Greek and you’ll get the benefits of extra protein too.

How it’s made can vary by type, but essentially, yogurt is milk that’s been fermented using a type of fermentation called lactic acid fermentation. Healthy strains of bacteria known as live cultures (particularly two called S. thermophilus and L. bulgaricus) are added to the milk to boost the fermentation process. The bacteria ferment the lactose in the milk into lactic acid. The acidic environment causes the proteins in the milk to curdle. This gives it a more gel-like and creamy texture, as well as all the healthy probiotics touted by health experts.

Yogurt must contain both of these cultures to be labeled as yogurt, but some manufacturers select additional strains to help achieve the desired texture and thickness. Additionally, it’s important to note that some manufacturers use too much heat once the cultures are added during the yogurt-making process, which can kill the healthy bacteria. If the label lists the types and strains of the probiotics, that’s a good sign that they’re controlling the temperature to keep the cultures alive and active.

Natural yoghurt, traditional cow’s milk yoghurt

This is your everyday, run-of-the-mill yogurt. Much like milk itself, you can buy whole milk yogurt, low-fat or non-fat. It’s made using the process outlined above, and the result is a medium to thinner texture that can be acidic when plain. Many store brands add sugar, fruit, and natural flavorings to compensate.

Nutritional Profile: Per 1 cup – 8.5g protein, 8g fat, 11g carbohydrate, 11g sugar, 113mg sodium, 296mg calcium and 233mg phosphorus. (Reference: USDA FoodData Central)

greek yogurt

Greek yogurt is strained after fermentation. This removes the whey liquid and creates a thicker texture, and it can also taste more tart than regular yogurt (unless flavorings and sugar are added). Before you buy, check the label and make sure that milk and live cultures (good for your gut health) are the main ingredients.

Nutritional Profile: Per 1 cup (Fat Free) – 25g protein, 1g fat, 10g carbohydrate, 8g sugar, 90mg sodium, 245mg calcium and 333mg phosphorus. (Reference: USDA FoodData Central)

Goat’s milk yoghurt

If you like goat cheese, you might also be a fan of goat yoghurt. It has a similar earthy quality that’s a bit sweet. The texture is rich and creamy, but not quite as thick as Greek yogurt. It has similar nutritional value to regular yogurt with less lactose, making it a safe alternative for those sensitive to dairy.

Nutritional Profile: Per 1 cup – 9g protein, 10g fat, 11g carbohydrate, 11g sugar, 122mg sodium, 327mg calcium and 271mg phosphorus. (Reference: USDA FoodData Central)

Sheep’s milk yoghurt

Sheep yoghurt is made from sheep’s milk and has an earthy and natural taste. Compared to regular cow’s milk, it’s thicker and creamier, like Greek yogurt. But it’s lower in lactose, so it’s also a great alternative to dairy yoghurt.

Nutritional Profile: Per 100g – 5g protein, 4g fat, 5g carbohydrate, 0g fiber, 4g sugars, 176mg calcium and 47mg sodium. (Reference: Sheep’s Milk Yoghurt from Bellweather Farms)

Icelandic yogurt

This lesser-known type of yoghurt is also called skyr. And while it’s not as common, it’s becoming increasingly popular among Greek yogurt lovers. It is strained longer, removing more whey liquid and making it even thicker. When it comes to flavor, it has less flavor than natural Greek yogurt.

Nutritional Profile: Per 1 cup – 16g protein, 0g fat, 7g carbohydrates, 7g sugars, 150mg calcium and 60mg sodium. (Reference: USDA FoodData Central)

Australian yogurt

Australian yogurt is also often lumped in with Greek and Icelandic yogurt because of its thickness. However, there is one crucial difference. It is not strained and cooks longer during the fermentation process for a thicker texture. To help with that creaminess, it’s usually made with whole milk.

Nutritional Profile: Per 100g – 5g protein, 5g fat, 16g carbohydrate, 0.4g fiber, 15g sugars, 17mg calcium and 49mg sodium. (Reference: Noosa brand yogurt)

French style yoghurt

French-style yogurt simply means it’s made in small batches. Instead of fermenting a large batch of milk with active cultures and then dividing it, it ferments in individual vats. It is often sold in the container in which it was made. Like conventional cow’s milk, it is unsifted. The texture is thinner but delicate and rich, and typically less sweet than cow’s milk yogurt.

Nutritional Profile: Per Serving – 5g Fat, 3g Protein, 17g Carbohydrate, 15g Sugars, 100mg Calcium and 55mg Sodium. (Reference: 1 can of Oui brand yogurt)

soy yoghurt

Of all non-dairy yogurts, this one comes closest in texture and thickness to traditional cow’s milk yogurt. It’s typically a popular choice for vegans, and it’s also one of the simpler types of non-dairy yogurt to find in stores. Like soy milk, it tastes a little sweet. And like traditional plain yogurt, it has a certain spiciness.

Nutritional Profile: Per 1 cup – 9g protein, 4g fat, 39g carbohydrate, 0.5g fiber, 3g sugars, 289mg calcium and 93mg phosphorus. (Reference: USDA FoodData Central)

almond yogurt

Almond yogurt is usually made by adding a thickener to almond milk, heating it, and adding live cultures at the end. It’s denser than regular yogurt but still fairly similar in taste and texture. It’s not too sweet and it’s a little tart.

Nutritional Profile: Per 150g (1 container) – 5g protein, 11g fat, 19g carbohydrates, 3g fiber, 15g sugars (Reference: 1 container Dairy-Free Silk Vanilla Almond Milk Alternative)

Cashew Yogurt

Cashew yogurt has a reputation for being oh-so-creamy. It’s made by soaking and blending cashews before adding probiotics and thickening them (sometimes with heat). Because it’s so creamy, it’s a great plant-based alternative to using heavy cream in dips and sauces. However, if unsweetened or not mixed with other ingredients and flavorings, it can taste sour.

Nutritional Profile: Per 1 cup – 4g protein, 10g fat, 9g carbohydrate, 0.9g fiber, 0.9g sugar, 19mg calcium and 30mg sodium. (Reference: Unsweetened Cashew Gert by Forager Project)

coconut yogurt

Like rich yogurt? Coconut yogurt might be something for you. But it’s definitely not easy. Sometimes with coconut cream and sometimes with coconut milk. It’s a decadent snack and, depending on the brand, can be high in calories and fat. But there are also lighter variants.

Nutritional Profile: Per 1 cup – 0.8g protein, 9g fat, 19g carbohydrates, 18g sugars, 0g fiber, 51mg sodium, 416mg calcium and 5mg phosphorus. (Reference: USDA FoodData Central)

kefir

Due to its very thin texture, kefir is actually more like drinking yoghurt. Unlike regular yogurt, it ferments at room temperature rather than using heat. It ends up tending to contain more probiotics than most regular yogurts, but check the label. It depends on the brands you are comparing.

Nutritional Profile: Per cup – 9g protein, 3g fat, 12g carbohydrate, 0g fiber, 112g sugar, 97mg sodium, 316mg calcium and 255mg phosphorus. (Reference: USDA FoodData Central)

Drinkable yoghurt

The only thing that separates drinkable yogurt from other yogurts is the packaging that it comes in. It’s simply yogurt or kefir (the latter has more probiotics) in a drinkable bottle. The nutritional profile varies depending on whether it’s traditional yogurt or kefir.

Choosing a type of yoghurt

You’ll find various types of yogurt in large containers and single-serving packs (each of which is typically 8 ounces). Non-perishable yoghurt bags have recently been available in stores. This is made possible by sucking out the air and sealing the bags to keep them from spoiling.

When choosing yoghurt, the main thing to consider is the sugar content. Many flavored options are high in added sugar. That being said, which one is the healthiest depends on what you’re looking for. If you want more good, gut-healthy probiotics, Greek yogurt and kefir are good choices. But if you’re trying to eat more plant-based foods, try soy, almond, coconut, or cashew yogurt.

storage

Yoghurt is always best kept in the fridge – including things that don’t need to be kept refrigerated. After all, you want to enjoy it cold, right? Because yogurt is fermented, it can last up to three weeks in the fridge and sometimes longer. Different strains of live cultures used in manufacturing affect the manufacturer’s recommended shelf life. It all comes down to how much lactose versus lactic acid is left over at the end. Always check the date on your box, but ultimately it can take a week or two longer if unopened (2).

Ways to cook and bake with yogurt

Yogurt is a great base for sauces, dips, and marinades (the acidity makes it a great meat tenderizer). It’s always interchangeable with sour cream or mayo. You can also substitute soy yogurt without changing the measurement.

Always use room temperature yogurt when using in recipes that call for heat. This will help prevent a breakup. And it should only be folded into recipes carefully to preserve its integrity.

Here are some recipes to try