I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba.
I wonder if I need to change the liquid in which the beans have been soaked or if this will make the aquafaba have less of the desired properties.
I think I read once that you need to change the water if making aquafaba from chickpeas.
I would guess from this response What is the food chemistry of aquafaba? that changing the water does not really matter, but I would like to ask nevertheless.