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.

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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 (14 grams) 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 (7 grams) 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).

Birds Milk Jello-5

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.

Birds Milk Jello-4

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

Birds Milk Jello-6

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.

Birds Milk Jello-7

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.

Birds Milk Jello-13

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.

Birds Milk Jello-8

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

Birds Milk Jello-13 Birds 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.

Natasha's Kitchen Cookbook

Ptichye Moloko Recipe (Bird's Milk)

4.92 from 61 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Ingredients 

Ingredients for the cream base:

  • 2 packets, 14 grams 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, 7 grams unflavored gelatin
  • 5 Tbsp milk
  • 1 cup cold water

Instructions

  • 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.
  • Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
  • 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.
  • With the mixer on, slowly add the warm milk mixture.
  • 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:

  • In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
  • Whisk in 1 cup cold water and 5 Tbsp milk.
  • 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.
  • Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Ptichye Moloko (Bird's Milk)
Skill Level: Easy
Cost to Make: $$

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Adriana Mendoza
    December 22, 2020

    Can I cut everything by half because I accidentally bought the 8 oz cool whip and it was a long line and now I was wondering if I could cut it by half like the whole recipe?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Adriana, I haven’t tried that but halving the recipe should work. Just make sure to halve all the ingredients. I hope it turns out for you!

      Reply

  • Alena polishchuk
    December 11, 2020

    Is it ok to use almond milk instead of regular milk? Will it still work out the same?

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Alena, I have not tested this with that substitution to advise. If you happen to experiment, I would love to know how you like that.

      Reply

  • Lena
    November 25, 2020

    Hi Natasha. I could not find gelatin so bought pectin instead. Is there an easy conversion? Thank you!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      I have never tried with anything besides gelatin so I’m not sure if that would work. Another option might be agar agar but again, I haven’t tested with that either.

      Reply

  • alina
    October 20, 2020

    hi natasha, I need this for Saturday how many days in advance can I make it? Thank you!

    Reply

    • Natashas Kitchen
      October 20, 2020

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

      Reply

  • Ness
    August 9, 2020

    Would this work in cupcake form as well? Great recipe btw!!

    Reply

    • Natasha
      August 10, 2020

      Hi Ness, I would suggest putting them into smaller containers or ramekins. I’m not sure how you could make this without it sticking badly to the cupcake pan or liners.

      Reply

  • Lana
    July 13, 2020

    Hi Natasha, silly question: if I want to make half of a portion of this dessert, do I use half of gelatin as well as other ingredients, or should I still use the whole gelatin packet? Thanks

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Lana, that is correct!

      Reply

  • Olga
    September 14, 2019

    Hi,natasha. I’m going to make this for our Church zhatva. Do I need to double the recipe for 2-3 oz cups,& approximately how much of the mini cups would I need? Thanks!

    Reply

    • Natashas Kitchen
      September 14, 2019

      Hi Olga, If doubling the recipe, I would double everything and it should still work well. This recipe makes about 12 servings.

      Reply

  • Shirley Carlson
    July 29, 2019

    Made this for summer dinner party when it was HOT out. A huge success. Everyone wanted the recipe!

    Reply

    • Natashas Kitchen
      July 29, 2019

      Thank you so much for sharing that with me!

      Reply

  • Oksana
    April 5, 2019

    Hi Natasha. I am going to be making this for a wedding of about 300 people, how much “doubling” would I have to do? And can I make double, triple portions in one?

    Reply

    • Natashas Kitchen
      April 6, 2019

      Hi Oksana, Wow! That’s quite the order! If doubling the recipe, I would double everything and it should still work well. This recipe makes about 12 servings.

      Reply

  • Shawna
    November 22, 2018

    Thank you for this recipe! I needed an easy vanilla mousse to use for topping on a vanilla bean cheesecake. I made the cream base of your recipe, halved, & added vanilla beans. Let it set for about 20″ then transferred to a piping bag with a star tip & used it to decorate the cake. The flavors blended perfectly & it turned a usually plain-looking cake into a sophisticated dessert. My kids loved eating the leftover mousse. Definitely a keeper!

    Reply

    • Natasha
      November 22, 2018

      Hi Shawna, thank you for sharing that with me. I would absolutely love to see a photo of your dessert!! If you could post it in our private Facebook cooking group or email me, that would be amazing! (natasha @ natashaskitchen . com) no spaces.

      Reply

  • Cher
    June 28, 2018

    Hi! I’d like to make this for July 4th, unfortunately I mistakenly bought 36oz (3 tubs, 12oz each) cool whip (i’m planning to double the recipe). What changes should i make since your recipe calls for only 32oz (if doubled) of cool whip? Thanks!

    Reply

    • Natasha
      June 28, 2018

      Hi Cher, if doubling the recipe, I would double everything and it should still work with 36 oz of cool whip rather than 32 oz.

      Reply

  • Mari
    May 6, 2018

    Hey Natasha, I made this cake multiple times and every time everyone loved it. Thanks for the great recipe.

    Reply

    • Natasha's Kitchen
      May 7, 2018

      My pleasure Mari, I’m happy to hear the recipe is a hit. Thanks for sharing your wonderful review!

      Reply

  • Sarah
    December 26, 2017

    Hi just wondering how big/ what size is a packet of gelatine? The ingredients don’t mention, they just say a packet? thanks

    Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Sarah, sorry I missed that important detail! Each packet is about 7 grams.

      Reply

  • Alli
    July 30, 2017

    Omg, I tottaly forgot to add the warm gelatin/ milk mixture into the cool whip mixture LOL and it’s all ready in the fridge!! I have no idea whats gonna happen but i will still continue with it….idk how it’ll taste like….. ( &I’ve made this recipe million times already)

    Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      The gelatin mix makes the cream set so I don’t think it would set properly without it. Oh man! Such a bummer!

      Reply

  • 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

      • Yuliya
        April 27, 2020

        Hi Natasha,

        Could I make whipped cream myself and substitute for cool whip?

        Reply

        • Natashas Kitchen
          April 28, 2020

          Hi Yuliya, 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

  • 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

  • Irena@slavicmom.com
    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 example.

      Reply

  • 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

    • Elisa
      October 9, 2021

      This is delicious and I switch between this and the one I grew up with my mom making it like the recipe you’re asking for. She combined the sugar, gelatin and whipping cream in saucepan…let stand 1 min and then cook over med heat stirring constantly with whisk til gelatin is dissolved. Cool Beat sour cream and vanilla and fold into mixture. Pour into serving bowl and chill.
      Loving your recipes Natasha!! Thank you!

      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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