Iāve got my tech down to a science. Iāve only been doing it every day for 7 years 
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Yes I would, I love eggs, when I do eat them its usually 2 or 3 at a time. My fav food is a french bread stick, fried egg sandwich, with 2 eggs, I used to have one every day 
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I havenāt had a fried egg sandwich in a long time. Ketchup?
Eggs are an everyday breakfast thing for me but weāve introduced Greek yogurt which I find more enjoyable than regular yogurt. I actually kind of like it.
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No ketchup, plenty of salt and pepper, and occasionally some paprika to change it up a bit.
Yeah Greek yogourt is a bit drier and thicker in consistency but Costcos organic is fairly high in carbs, and low in fat, so I go with full fat natural yogourt, more fat = more flavour although it can be a little more sour.
I just checked mine and they are zero fat but still very creamy and good.
The regular yogurt tastes like water thickened with cornstarch.
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Thats because it contains lots of great healthy gut and immune protecting bacteria that makes it a bit watery as they break down the carbs in it 
I put a handful of raspberries in mine with some whipped cream and keto chocky and nut clusters MMMMM.
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If you eat a decent amount of yogurt Iād recommend trying to make it (especially if you own an instant pot).
I make a gallon at a time and go through it like crazy. Sooo good. I use the 3.25% milk. You can strain it and make it insanely thick and reduce the amount of whey but itās also pretty thick without straining at all. You can make your first batch with starter and then use a certain amount of old yogurt to keep batches going for a long time making it cheaper each run 
If you use anything with higher percent fat it will be even thicker. Iāve done 10% and it was like eating ice cream, yum.
Iāve been using the bulgarian yogurt starter from this site:
Always seem to be on sale/having a promo which is nice.
They recently added a few new products that include mesophilic cultures (vs thermophilic) so they can be made at room temp which I really want to try since my batch size is currently limited to my container.
Iāve even strained some past the point of greek yogurt and used it as cream cheese and was pretty similar. I actually started using yogurt in place of buttermilk for making fried chicken since I always have it on hand vs never for buttermilk and it works out very similar.
You can play with how you want it to turn out too. If I was planning on using it as a marinade I might culture it a bit longer than usual. The longer it goes the less lactose and the more sour it will be. I like it more on the sour side if Iām using it as a buttermilk substitute/ marinade.
Recently got an email on how to make sour cream with some of the starters which Iāll also have to try sometime.
I usually eat the stuff straight with either fruit jam or honey and go through the stuff like an animal. My record is eating a full gallon in 24 hours 
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Good god man!
We often use yogurt instead of buttermilk too.
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I usually make this every other day:
Greek Yogurt + Cottage Cheese + Chia Seeds + Walnuts + slivered almonds + crushed fresh fruit + splash of lemon juice: Mix all up, scoop into cups, let set in fridge.
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That sounds nice, might add nuts to mine, I sometimes add lemon juice as well if Iām making smoothies also nutritional yeast and cilantro.
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Thanks for the information, I have made LABs for bacteria to add in my no till pots, sounds similar.
I will have to check it out. I like yoghurt, but donāt want to eat to much because of the carb content. If I can make it with a higher fat content then it will have lower carbs, I prefer it like cream cheese consistency and then I could eat more of it.
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I live in a small town of 700 people so of course most of the people heard about our feast after we butchered the hogā¦So this morning I decided to bring some smoked pork belly and my version of garlic bread to the town bar for some of my good friendsā¦
The pork belly goes to the bar and the fall off the bone ribs stays at my house for my dinner.
Garlic Bread my pimped out versionā¦
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MIND = BLOWN.
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Its the only way to hide the horrible taste of the yeast and cilantro lol.
I vege-might try it
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Thats going to go over a lot of peoples heads lmao, nice play on words.
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Iām ringing a bell, pointing hard at you @Foreigner , and yelling āShame.ā firmly & repeatedly.
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Glad to be leavening the discourse
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Is that couscuss (not sure I spelled that right) above the potatoes and chick peas, looks good 
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