---
title: İncir Uyutması
slug: incir-uyutmasi-3
url: /detay/incir-uyutmasi-3
type: article
language: English
entity:
  primary: İncir Uyutması
  type: article
  disambiguation: İncir Uyutması: Geleneksel sütlü incir tatlısı.  Sağlıklı ve lezzetli!
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - fig
    - Probiotic
    - Milk
author: Mehmet Salih Çoban
created_at: 2025-02-12T09:31:15.277635+03:00
updated_at: 2025-04-17T12:09:00.189371+03:00
---

# İncir Uyutması

<!-- CONTEXT: Article Content for "İncir Uyutması" -->

## Article Content

*İncir Uyutması* (Fig Sleep in English) is a traditional milk dessert made in various regions of Anatolia. This dessert is primarily prepared using milk and [dried figs](/en/detay/fig-tree-5d2ba/llms.txt). Without using yogurt or yeast, the milk thickens naturally due to the enzymes present in the figs. *İncir Uyutması* is widely consumed in Central Anatolia and the Aegean Region and is notable for its nutritional value.

![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/02/12/rXSVNN5nW0KXRAUgqWDx1lEB9zTixVs3.jpeg)
*İncir Uyutması by AI*

### **Ingredients and Preparation Process**

The basic ingredients used in making *İncir Uyutması* are:

- 1 liter of milk
- 10 dried figs
- Optional walnuts or cinnamon

The preparation process consists of the following [steps](/en/detay/steps-6/llms.txt):

1. The dried figs are washed and soaked in warm water for a few minutes to soften them.
2. The stems are removed, and the figs are finely chopped.
3. The milk is heated to a yogurt fermentation temperature (approximately 40-45°C).
4. The chopped figs are added to the warmed milk and blended into a smooth puree.
5. The mixture is poured into cups or bowls.
6. The containers are covered and left at room temperature for about three hours. Once thickened, the dessert is refrigerated before serving.

### **Nutritional Value and Properties**

*İncir Uyutması*  is rich in [protein](/en/detay/protein-748195/llms.txt), calcium, and natural sugars due to its milk and dried fig content. The combination of lactose in milk and natural enzymes in figs creates a fermented structure. Studies have shown that probiotic-enhanced *İncir Uyutması*  exhibits positive changes in microbiological and rheological properties. Additionally, the fiber content of figs supports digestive health.

### **Traditional and Modern Variations**

Traditional *İncir Uyutması*  is made solely from milk and figs without any additives. However, [modern](/en/detay/modern-2/llms.txt) culinary applications include probiotic cultures and prebiotic components like inulin, enhancing its functional food properties. Research indicates that probiotic bacteria help stabilize the dessert’s pH balance, ensuring a more consistent texture.

<!-- CONTEXT: Academic Sources and References for "İncir Uyutması" -->

## Academic Sources and References

1. Hut, M., ve Ayar, A. "Fonksiyonel Özelliklere Sahip Probiyotik İncir Uyutması Tatlısı Üretimi." Sakarya University Journal of Science 17, no. 1 (2013): 147-153.Korkmaz, S., ve Tekman, T. K. "Yozgat Yöresi Yemek ve Tatlı Kültürünün Sürdürülebilirliği." Folklor/Edebiyat 27, no. 105 (2021): 299-319.Yemek.com. "İncir Uyutması Tarifi." Erişim 11 Şubat 2025. https://yemek.com/tarif/incir-uyutmasi/.