Well, you have the opposite problem from me. The only goat's milk I can find is the canned. I would think what you've found (homogenized) would be as good or better. The canned is convenient because you can buy it well in advance and just have on hand. The only thing is you have to shake it really well before opening to get all the milk solids mixed in. Try looking in the baking aisle where the evaporated milk is.
I wouldn't trust any Esbilac product after reading the article posted about it. I use the canned, mixed w/ water and add a little karo to it. I've read somewhere (sorry, don't have the link) that a dog's milk has a higher sugar content than goat's milk so that's why I add it in.
Hope this helps.
Jim |