Actually, the curd doesn’t agree with me but whey is fine. Are the health benefits predominantly in one rather than the other?
I’m also finding that when I strain the kefir, I am left with the grains and loads of curd in the strainer that then has to go into the next batch. This isn’t really what I expected. Is it inevitable to get at least some curd being recycled?
Finally (please humour me!), once the grains are removed, can you use a metal strainer to remove the curd and whey prior to drinking? (My metal ‘tea’ strainer is more effective at separating them.)