How to make an aquafaba

Chickpea aquafaba recipe at home
Aquafaba is a viscous liquid obtained by boiling legumes. At first glance it seems surprising, but this liquid whips up well and makes it possible to replace egg white in dishes, sauces and desserts. With aquafaba, it is easy to make the usual muffins and biscuits, creams and sauces, cookies or meringues.
The secret is that aquafaba, just like egg white, contains a lot of protein and when whipped, it behaves the same way: it easily turns into foam.

3 ways to get aquafaba

Depending on how often you use aquafaba, you can choose a convenient way to get it.

1 way: aquafaba from a can
Pros: Quick and convenient if you need aquafaba here and now.
Cons: Expensive. Such aquafaba may contain foreign additives or have an odor.
How to make: Buy a can of canned chickpeas, beans, or peas, drain the liquid from the can, and boil it in half in a saucepan over low heat.

Method 2: homemade aquafaba from chickpeas
Pros: It's budget-friendly and you get enough aquafaba without additives or extraneous odors.
Cons: It takes a long time. Need to spend time soaking and boiling chickpeas.
How to make it: I'll tell you in the paragraph below.

Method 3: sublimated aquafaba
Pros: handy if you work with aquafaba often and a lot.
Cons: you can't buy it in the supermarket.
How to do it: google where you can buy dry aquafaba powder and dilute with water according to the instructions on the package.

Making aquafaba yourself

Step one is to buy a simple package of chickpeas. We will use chickpeas because they are high in protein and chickpea aquafaba doesn't smell like anything. It's sad when dessert smells like chickpeas, isn't it?

Wash 250 grams of dry chickpeas in warm water and generously pour water for 3-4 hours or overnight. During this time, the chickpeas will become softer, prettier and increase in size.

After we have soaked the chickpeas, drain the water, transfer it to a saucepan or pot, to which we will cook it and pour 1.5 liters of pure water.

Step two - put the pot on high heat and bring the chickpeas to a boil.
As soon as the chickpeas come to the boil, a cap of foam will form on top. We remove the foam with a slotted spoon or a skimmer and leave the chickpeas to cook for 2-3 hours on low heat (I have an electric oven that has a number 5).
Once every half an hour will not be superfluous to stir the chickpeas.

Step three - boil the chickpeas until the water level in the pot is level with the top layer of chickpeas.
It took me 2.5 hours.

If you get distracted and miss this point, and the liquid in your pot is almost completely boiled, add another half-liter of water and wait again until the water level in the pot is equal to the top layer of chickpeas.

Aquafaba is ready. Pour it into a jar or a glass through gauze or a fine sieve to avoid pieces of chickpeas or peels.

I got almost 300 ml of ready aquafaba.
You can store aquafaba for 3-5 days in the refrigerator. It can also be frozen, after defrosting it will not lose its properties.