this is more of a culinary concern.
I recently started making Kefir from grains and cow milk.
Today for lunch I made a "curry" using kefir instead of sour cream or yogurt.
But at one point in the pan it was boiling a bit since it is quite liquid.
For dinner I made instead an omelette again with kefir.
But my question is...
Is it ok to heat kefir?
What happens to the beneficial bacteria? and also, am I risking to curdle it?