I was thinking of making yogurt with it, but when I saw how much work was involved, I changed my mind.
That said, you can also proof bread using the yogurt function. I don't know what else you can do with it.
Sooo....
I made IP Mac and Cheese today, using the recipe posted a few pages back. It is delicious, but... It foamed up way too much, and when I did the quick release specified in the recipe, it sprayed foam all over the place. I used my 6 quart pot, and 16 ozs. of macaroni, 4 cups liquid. I also had to drain off some of the liquid when it was done. I'm wondering if next time I shouldn't do 3 minutes on high pressure, followed by 5 minutes NPR and then release the rest of the pressure, instead of 4 minutes on high pressure, followed by QPR? Anyone have any advice?
I didn't have evaporated milk, so I used Fairlife 2%. It is absolutely delicious, but I think I'd add a little more hot sauce next time. And maybe a drop of smoked paprika.