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Line an 8×8-inch baking pan or loaf pan with parchment paper.
Add the milk and gelatin to a saucepan and allow the gelatin to bloom according to the package directions.
Heat over low heat, stirring constantly, until the gelatin is completely dissolved. Do not allow the mixture to boil.
Remove the pan from the heat and pour into a food processor.
Add in the protein and blend for several minutes until the mixture becomes thick, fluffy, and nearly doubles in volume.
Transfer the mixture to the prepared pan.
Refrigerate for at least 2 to 3 hours, or until completely firm.
Slice into 8 bars and enjoy!