Cooking with Kefir - overheating?

Hi everyone,
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.
Pretty tasty.

But my question is...

Is it ok to heat kefir?

What happens to the beneficial bacteria? and also, am I risking to curdle it?

Thanks
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