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Hooray! Christmas is almost here! I hope you are taking some time to relax and make new Christmas memories with those you love. If you wanted something easy, fun and perdy to make for Christmas – try this Birds Milk Jello recipe.
It’s Vera’s famous ptichiye moloko recipe (bird’s milk); a layer of creamy mouse topped with raspberry jello (don’t worry, I’m wrapping up my bird’s milk spree). I hope you enjoy this super easy and fancy dessert. You can easily double it for a potluck. I’ll have some exciting new Russian recipes for New Year’s so stay tuned!
What you will need to make Birds Milk Jello:
8×8-inch glass pyrex dish
Cooking spray
Ingredients for Birds Milk Jello Layer:
(note: this is 1/2 of the original ptichye moloko recipe)
1 packet unflavored gelatin (1/4 oz (roughly 7 grams or 1 1/2 tsp) per packet
1/2 cup milk
1/2 cup sugar
8 oz tub sour cream
8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
6 oz raspberry jello
2 cups boiling water
Red Gel Food coloring (I use this one by Betty Crocker)
How to Make Birds Milk Jello (Mousse) Layer:
1. Spray a 8×8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
2. In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
3. In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
4. With the mixer on medium speed, slowly add the warm milk mixture until incorporated.
5. Immediately pour half of the cream into the prepared baking dish. Smooth the top.
6. Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
8. Once jello is cool or just luke-warm, pour the raspberry jello over the bird’s milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
Birds Milk Jello Recipe
Ingredients
(note: this is 1/2 of the original ptichye moloko recipe)
- 1 packet unflavored gelatin, 1/4 oz (roughly 7 grams or 1 1/2 tsp per packet
- 1/2 cup milk
- 1/2 cup sugar
- 8 oz tub sour cream
- 8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
- 6 oz raspberry jello
- 2 cups boiling water
- Red gel food coloring
Instructions
- Spray a 8x8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
- In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
- In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
- With the mixer on medium speed, slowly add the warm milk mixture.
- Immediately pour half of the cream into the prepared baking dish. Smooth the top.
- Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
- Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
- Once jello is cool or just luke-warm, pour the raspberry jello over the bird's milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
Made this dessert into a cake using biskvet as a base and it is sooo good!! Five stars for sure!! Thanks for the great recipe!
That’s awesome! I’m so happy you loved it and thank you for sharing your wonderful review! 🙂
Such an easy recipe and delicious dessert. I’ve been making it for more than 7 years now. Never gets old. Both adults and children love it. For parties, I serve them in smaller individual cups.
I’m so happy to hear that! Thank you for sharing your great review Julie!
what can I use instead of Cool Whip? I live in Germany and can’t find it!
The next closest substitute would be whipped cream, but I haven’t tested it personally in this recipe so I can’t really recommend it without testing it first.
Intruction 6: Mix red food coloring into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
How do you make red food coloing?
Goodness I can’t believe I forgot to include it in the list of ingredients! Thanks for asking! I use a store-bought gel food coloring. Click here to see the one I use on Amazon.
Hi Natasha, don’t you need total 4 cups water for for 6 oz of jello? Recipe shows just 2 cups water, ano nebudet silna tugoe?
I usually just use 2 in this recipe (less than recommended on the box) and it works out fine. If you want to add more water to the jello, you will need to use a larger pan because all of the jello won’t fit.
Very delicious desert! Thank you so much Natasha! I want to make this recipe for someone who doesn’t consume gelatin, and wonder if I could substitute gelatin with agar. Do you have any idea? Thank you.
Olga, I have not tested with agar-agar so can’t really say without trying it myself. From my research online, you can use equal amounts of agar-agar. Let me know how it works out if you decide to try it :).
This looks delicious! I love birds milk! How many days in advance can I make this ?
Hi Liz! I haven’t tried it too far in advance so I don’t know what the absolute farthest in advance you could make it, but I think 2-3 days should be safe 🙂 Just be sure to cover it with plastic wrap so it doesn’t take on any food smells in the refrigerator.
Why don’t you feature more Ukrainian recipes? You feature a lot of Russian..It’d be nice if you did more Ukrainian..Esp with hte Russian aggression..Considering the platform you have, it’d help get more people interested in our dear Ukrayina.
Are there any specific recipes that you can recommend or share? Feel free to shoot me email by clicking here.
I made this jello yesterday, it’s so easy but so yummyyyyy, my husband said it’s irresistable, especially the cream part
I’m so happy you both loved it! Thanks for sharing that with me 🙂
Hi Natasha,I just try this recipe today and love it. Only question i have is how to you cut and take a piece out without mess up the surround surface. Thank you.
I’d recommend a thin edged, flat spatula that is flexible so you could get under the slice without destroying the entire thing, but sometimes it gets destroyed anyway ;). Jello is just one of those things in life that are difficult to control 🙂
Hello Natasha. I have a question for you. I would like to make my son a rainbow jello with bird’s milk in between each layer. Do you have any suggestions about how to keep the birds milk from firming up while I make each layer of jello? I wanted to make 5 different jello colors plus 5 different colors of birds milk to go along with the jello. Or is that not possible?
To be honest, I haven’t tried doing that. I think it wouldn’t be possible because the birds milk portion firms up quickly. It is a good idea though; very creative!
I made this recipe the day before, and while I was whisking the birds milk together, I tasted it and was worried that the dish would come out tasting like sweetened sour cream. After pouring over the cool jello over the birds milk, I noticed that the jello liquid sank to the bottom!!! I was saddened and wondered how this was going to turn out. The next day I pulled it out of the refrigerator and cut a slice. Fortunately I realized that the jello formed a perfect thick layer, although in the bottom, and when I tasted the birds milk, the deliciousness was beyond what I ever expected!!!
Will make this recipe more often!! Now I can’t wait to try the birds milk cake!!!
Thank you for another excellent recipe=)
I’m so happy you liked it. Your comment had me on the edge of my seat for a little bit ;). Thanks girl!
Great and easy recipe! I use it for youth events all the time and people really enjoy it. Thank you very much! I also add fruit sometimes to decorate.
I’m so glad you like the recipe! 🙂 Fruit sounds nice. I’d love to see your version some day. Let me know if you post it online anywhere 🙂
love this recipe. however, i am never certain whenever i make it how much gelatin. you said 1 packet, 7g or 1 1/2 teaspoon. 7g is much more then 1 1/2 tsp. so which is it?
My packets each have 7 grams in them by weight and they measure out to 1 1/2 tsp. What brand of gelatin are you buying?
so i buy the same brand as you, knox
I also agree that one packet of Knox gelatin is more than 1 1/2 tsp. The packet itself did not have weight on it, so I measured by teaspoons and 1 1/2 tsp was definitely less than the whole packet. As a result, my dessert was not as stiff as I would have preferred it. It still tasted good though.
Hi Anna, it should be 1 1/2 teaspoons using a standard measuring spoon or 7 grams for this recipe. To figure out how much is in your packet, you can check the total grams of gelatin on the box and divide that by how many packets come in your box.
Thank you for the recipe. also i did it and it was so good.THANK YOU VERY MUCH NATASHA
Oh awesome! I’m so happy you liked it 🙂
Super good!!I made it in a Pyrex glass dish and in little cups! Both got lots of compliments, thanks to you! God bless you, Natasha! And keep up this great work! You and your recipes are a blessing for many!
I love the idea of making it in little cups! Thanks for the inspiration! Your comment made my day. On days when I’m not super motivated, I’ll think of your comment 🙂
I have tryed this before but never made it myself WELL today I did and I’m so proud of myself thanks to you Natasha
That’s fantastic! Thanks so much for your awesome review! 🙂
Would the Birds’ Milk Jello recipe work with low fat sour cream and low fat Cool Whip?
I haven’t tried the low fat sour cream or low fat cool whip, but I don’t see why not. Let me know how ti turns out if you try the reduced fat version.
Love your recipes!! For thanksgiving this year were using 4 of your recipes! 🙂 Also, do you have a zifir recipe?
Don’t have a recipe for a zifir yet. I’m honored that you are using recipes from my blog, Happy Thanksgiving Anna :).
I think it should be good and delicious!!! But it is not birds milk! Birds milk has different ingredients ( the main one is “agar” not gelatin) and it is not easy to make it. Maybe you should change the name of this dish. Thank you for sharing your recipes
If you have a more “authentic” recipe, please share! 🙂
http://www.youtube.com/watch?v=L4NEGsskByE&feature=c4-overview-vl&list=PL973055DA41E82745
Thank so much for sharing that! 🙂
Yummy! I stumbled on your website based on a picture of this dessert. I’m so happy I did. I made this the same day. I used peach jello and put it in a springform pan. I can see using this in a rainbow of colors and flavors. Can’t wait to try more of your recipes!
Welcome to the site Lisa :), I hope that you will find many new favorites.