Ptichye Moloko Recipe (Bird’s Milk)

What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Yana wrote in with her mother Vera’s recipe for Ptichye Moloko; a classic and famous Russian desert.  What I love about this recipe is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Everyone in my family really enjoyed it. Ptichye Moloko is an adult jello, but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).

Thank you Yana and Vera for sharing this amazing family recipe with us.

Ingredients for the Ptichye Moloko cream base:

2 packets unflavored gelatin
1 cup milk
1 cup sugar
16 oz tub of sour cream
16 oz tub of cool whip, refrigerated (not frozen)

Birds Milk Jello-2

Ingredients for the Ptichye Moloko Chocolate topping:

5 Tbsp Cocoa powder, unsweetened
5 Tbsp sugar
1 packet unflavored gelatin
5 Tbsp milk
1 cup cold water

Birds Milk Jello

How to make the cream base:

1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.

Birds Milk Jello-12

2. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).

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3. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.

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4. With the mixer on, slowly add the warm milk mixture.

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5. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

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How to make chocolate topping:

1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin. Next, whisk in 1 cup cold water and 5 Tbsp milk.

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2. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended. Set the chocolate mix aside and let it cool for 1 hour.

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3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

Birds Milk Jello-13Birds Milk Jello-14 What I love about this Ptichye Moloko recipe (Bird's Milk) is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.

Ptichye Moloko Recipe (Bird's Milk)

4.8 from 24 reviews
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Ingredients

Ingredients for the cream base:

  • 2 packets unflavored gelatin
  • 1 cup milk
  • 1 cup sugar
  • 16 oz tub of sour cream
  • 16 oz tub of cool whip, refrigerated (not frozen)

Ingredients for the Chocolate topping:

  • 5 Tbsp Coco powder, unsweetened
  • 5 Tbsp sugar
  • 1 packet unflavored gelatin
  • 5 Tbsp milk
  • 1 cup cold water

Instructions

  1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
  2. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
  3. Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
  4. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
  5. With the mixer on, slowly add the warm milk mixture.
  6. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

  1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
  2. Whisk in 1 cup cold water and 5 Tbsp milk.
  3. Place over medium heat and bring to a boil while mixing continuously. If you don't continue whisking, the chocolate may lump and you have to start over (don't walk away from the mix). The mix should be smooth and well blended.
  4. Set the chocolate mix aside and let it cool for 1 hour.
  5. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

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Read comments/reviewsAdd comment/review

  • OKsana
    February 15, 2017

    How many days in advance can i make this before serving ? Reply

    • Natasha
      natashaskitchen
      February 15, 2017

      Hi Oksana, I would say 1 to 3 days in advance, just make sure to cover and refrigerate until serving. Reply

  • Anastassiya
    February 13, 2017

    Natasha, privet! Thank you for the recipe!
    I have a question re the cool whip. as in the UK we do not have it and I am trying to find an equivalent but so far no luck.

    DO you think I can make cool whip myself? For example, I can whip a double-cream or a heavy cream and let if get cold.
    Do you think it could be a good substitution? Thanks Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      Hi Anastassiya, it will still work with whipped heavy whipping cream. Please use this recipe as a guideline. It’s basically the same recipe using whipped cream (in cup form). Reply

      • Anastassiya
        February 27, 2017

        Natasha, bolshie spasibo! Poprobyu! Reply

  • February 9, 2017

    My sister is always making this “Bird Milk”, and it always disappear first! We all love it very much! Thank you for the recipe! Reply

    • Natasha's Kitchen
      February 9, 2017

      Awesome! Let me know what you think! Reply

  • s
    January 31, 2017

    HI! I would like to make this for a school project for my daughter. Will kids enjoy this recipe? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      They do enjoy this recipe but when I make it specifically for kids, I add a jello topping instead of chocolate and they seem to enjoy it much more that way. Click here for exampleReply

  • aj
    January 3, 2017

    hi Natasha, love your recipes but I was wondering if you have a recipe for this without cool whip.. i see others have substituted cream but I am curious for an authentic Russian/Ukrainian recipe for this without cool whip seeing that we don’t have cool whip in Ukraine. I can’t find another suitable recipe online. Yours seems to be the most popular. Plus I have not had good success making whipped cream from cream in Ukraine… plus I want more natural ingredients as are used here. Thanks for your help Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      Hi, I haven’t tested anything else to be honest. I have it on my to-do list to try with whipped cream but without trying something else, I can’t really recommend anything. There is a product called “truwhip” which is a more natural variation of cool whip which you might try. I hope that helps! Reply

  • Darina
    December 15, 2016

    Can you make the jello 2 days ahead? Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Yes, absolutely! 🙂 Reply

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