New Here, with a couple questions

[Guest guest]

I'm new here, and I'm so excited to find other kefir lovers!

I make milk kefir and I love that the kefir makes such great baked foods and

sour cream, etc...

I've looked around online and can't find an answer to two questions.

1. When I cook kefir in bread and pancakes. Does it kill all the good stuff

that's in there?

2. When I strain the whey out to make sour cream and cream cheese substitutes.

Does all the good bacteria stay in the cheese or drain out in the whey. I've

heard the whey is really good for you, but does any of that goodness stay in the

cheese?

Thanks so much,

Lori