Biltse Boer

Who's behind it

Biltse Boer is a family business on farm Tameroord on the Utrechtseweg in De Bilt-Zuid, just outside Utrecht. The Wismeijer family has been farming there for over a hundred years and it's the last active dairy farm in De Bilt-Zuid. The cows stand next to the farm shop and milk tap. What comes out of the cow in the morning is processed on the same premises into milk, yoghurt, strained yoghurt and custard. The rest goes across the counter as raw milk from the tap.

In season they also make their own ice cream from the same milk. For the kitchen, the dairy line is the interesting part: milk, yoghurt and strained yoghurt made on the farm itself.

Why this dairy

The milk goes straight from the cow to processing on the farm. That saves time and handling. The yoghurt goes into glass without additives and back into the shop, so you taste what the cows ate that week.

The full milk binds well in sauces, custards and panna cotta and gives coverage on the plate. The strained yoghurt has had its whey drained off, which makes it firmer than regular yoghurt. You can serve it cold and it holds its shape.

In your kitchen

Put the origin clearly on your menu: dairy from the last dairy farm in De Bilt-Zuid. For a kitchen in the Utrecht region, that's an origin your guests can check for themselves.

Use the difference between the products. Reach for the full milk in hot preparations where fat and binding matter. The natural yoghurt is your base for dressings and marinades. The strained yoghurt is your firm, cold component, sweet or savoury. That way part of your desserts and your cold kitchen comes from one producer.