Line a colander or fine-mesh sieve with a double layer of cheesecloth or muslin. Place the colander over a large bowl so there is at least 1–2 inches / 2–5 cm of air between the bottom of the colander and the bowl to allow whey to collect.

Season yoghurt

In a separate mixing bowl, gently stir the plain whole milk yoghurt with the fine sea salt until evenly combined. The salt is optional but enhances the tangy flavor.

Drain/strain yoghurt

Spoon the seasoned yoghurt into the cheesecloth-lined colander. Fold the cloth over the surface, cover loosely with plastic wrap or a small plate to keep dust out, and refrigerate. For a thick, Greek-style strained yoghurt suitable for plating, drain for 4–6 hours; for very thick, almost labneh-like yoghurt, drain 8–12 hours or overnight. Check after 4 hours and periodically to achieve desired thickness. Discard or reserve the collected whey for other uses (smoothies, bread).

Finish yoghurt

When the yoghurt has reached desired consistency (should be spoonable but thick), transfer it to a bowl and gently stir to smooth. Taste and adjust with a pinch more salt if desired. Keep chilled until plating.

Spoon sweets (selection)

Select and prepare spoon sweets

Choose the selection of spoon sweets to serve (apricot, cherry, fig, walnut or other seasonal preserves). If using whole-fruit spoon sweets in jars, gently stir each jar so the fruit and syrup are evenly mixed. Taste a small amount of each to confirm sweetness and spice level; if syrup is very thick, thin with 1–2 tablespoons of warm water to make it spoon-friendly.

Warm slightly (optional)

If you prefer a slightly warmed spoon sweet, place a small ramekin with the required amount of jam or spoon sweet into a bowl of warm water for 5 minutes to loosen syrup. Do not heat directly on high heat — gentle warming preserves texture and prevents splitting fruit.

Plating and finishing

Spoon about 0.5 cup (120 ml) of strained yoghurt into each serving bowl or shallow dish so the surface is smooth but slightly swirled.

Arrange 1–2 heaped teaspoons (about 1–2 tbsp) of each chosen spoon sweet on top of the yoghurt in small separate dollops or in a ring so guests can sample varieties. For a composed plate, place 3–4 different spoon sweets spaced evenly on the yoghurt surface. Reserve extra syrup in a small jug for drizzling.

If using, drizzle 1/2 teaspoon of runny honey across the top of the yoghurt and spoon sweets for added floral sweetness (optional).

Sprinkle toasted pine nuts or crushed walnuts (about 1/2 teaspoon per serving) over the yoghurt for texture, and garnish with 1–2 fresh mint leaves.

Serve immediately with small dessert spoons, and provide extra spoon sweets/syrup at the table so diners can add more as desired.