There are two main ways to obtain aquafaba. The first is from a can of chickpeas, using the liquid within. The second is through the process of cooking chickpeas at home and using the reserve cooking liquid (NOT soaking liquid). To use homemade aquafaba, you’ll first need to soak and cook dried chickpeas.
You can also make aquafaba from scratch by soaking and then cooking your own dried chickpeas. This method is a little trickier since after your beans are cooked, you will need to simmer the cooking liquid down to the right consistency to match the results you get when using the canned liquid.
You can try any egg white based recipe using aquafaba and you will get good results. ANd so many were asking about the chickpea smell in that brine. Do not worry at all.
To reduce aquafaba, return the remaining cooking water to the stove. Set the heat to low-medium and reduce aquafaba (without a lid) for about 30-45 minutes until some of the water evaporates and you are left with thick yellow liquid.