Even though almost all the yogurt sold in the United States is made from cow’s milk, other mammal milks are benefitting from the recent  yogurt boom. For example, the Sierra Nevada Cheese Co., Willows, Calif., ventured into the cultured business with the introduction of Capretta Goat Yogurt. Made with no stabilizers, starches or fillers, the company says that their new yogurts have the consistency and flavor of Greek-style yogurt. The original plain yogurt comes in whole milk and nonfat varieties in 24-ounce value containers. Low-fat flavored (blueberry, plain, strawberry and vanilla) varieties come in single-serve 6-ounce cups.