I can confirm this as I worked in a cheese factory in the long ago... Chunk is curd, liquid is whey. They spread it on fields in prep for the grow season. It actually has a sweet flavor, buttery texture for a liquid.
The cultured food folks call the whey from kefir “liquid gold”. Up to 75 or so different beneficial microorganisms and yeasts. I’ve kept my kefir grains going for over a year and a half now. Kind of like keeping a sourdough starter going. I drink a coffee cup full, mixed with a couple spoons of whole milk plain yogurt every other day.
It has really straightened out my digestion.
Anyone interested this lady is very knowledgeable. Culturedfoodlife dot com.