I tried making aquafaba following a recipe I found online. Here’s what I did: I soaked dried beans overnight, drained and rinsed them, then cooked them in 8 cups of fresh water. After they were done, I canned the beans for later use and simmered the leftover liquid for about 30 minutes.
A few questions:
Is the color supposed to look like this?
After simmering, I ended up with about 1 cup of aquafaba. Does that sound normal?
There’s some white stuff settled at the bottom—should I filter that out? I’m not sure if it’s bits of chickpeas or just something from the aquafaba.
The color looks fine to me! As for the white stuff, it depends on what you’re using the aquafaba for. If it’s for soups or savory dishes, you probably don’t need to filter it. But if you’re making something like meringue, it’s better to strain it.
It’s more about the thickness, like others mentioned—should be like egg whites. Here’s how I do it: I soak the beans overnight, drain them, and then pressure cook them with double the amount of water. While cooking, the water reduces naturally. I let it cool afterward, which makes it thicken up even more. Then I strain and store it. Hope that helps!