Blend the base. In a blender, combine cottage cheese, Greek yogurt, milk, and half of the Parmesan. Blend until completely smooth. This step guarantees a silky sauce with no curds.

Sauté the garlic. In a large skillet over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant. Don’t let it brown; bitter garlic can ruin the sauce.

Thicken with slurry. Whisk cornstarch into the broth until dissolved. Pour into the skillet and bring to a gentle simmer, whisking until slightly thickened, about 1–2 minutes.

Stir in the creamy blend. Reduce heat to low. Slowly pour in the blended mixture, whisking constantly. Keep the heat gentle—do not boil—so the dairy stays smooth.

Season and finish. Stir in remaining Parmesan, a squeeze of lemon, salt, and pepper. Add a pinch of nutmeg for warmth if you like. Simmer on low 2–3 minutes more, whisking until velvety.

Taste and adjust. If it’s too thick, whisk in a splash of milk or broth. If it needs brightness, add another squeeze of lemon. Finish with parsley and red pepper flakes if desired.

Serve right away. Toss with hot pasta, spoon over chicken or shrimp, or drizzle on steamed broccoli. It thickens as it cools, so use it while warm for the best texture.