Add the cottage cheese, milk, vanilla, maple syrup, and salt to a blender in that order. Blend on medium speed for about 30 seconds until completely smooth and creamy. This order matters because the liquid helps break down the cottage cheese curds more efficiently. Once smooth, add the chia seeds and pulse for just 5-10 seconds to incorporate them—you want them distributed throughout but not over-blended, which can make the texture gummy.

Pour the blended mixture into serving containers or a bowl. I like to divide it into individual portions right away so it's ready to serve when you need it. Cover and refrigerate for at least 2 hours, or preferably overnight. The chia seeds will continue to absorb liquid and create that classic pudding texture as it sits—the longer it chills, the thicker it becomes.

Remove the pudding from the refrigerator and give it a quick stir if the top layer has separated. Divide into bowls if you chilled it together, then top with fresh berries and a dollop of whipped cream. The contrast of cold, creamy pudding with bright fresh fruit makes this feel elegant but comes together in seconds.