The transformation of milk into yogurt requires the use of lactic ferments. Given the high cost of these products, the difficulties related to their preservation and their accessibility, the need to replace them with others that are less expensive, more accessible and easy to preserve is essential. This study aims to transform camel milk into yogurt using natural coagulants of vegetable origin such as extracts of Balanites aegyptiaca fruits. The physicochemical, microbiological and organoleptic characteristics of yogurts prepared using these extracts were determined using standardized methods. (AFNOR, Codex Alimentarius). The physico-chemical and organoleptic parameters show that the yoghurt obtained with the fruits of Balanites aegyptiaca is comparable to the yoghurt with lactic ferments. The evaluation of the coagulant properties of extracts of plant origin such as the fruits of Balanites aegyptiaca made it possible to optimize the conditions of extraction of extracts of plant origin and the conditions of coagulation of camel milk by these extracts. This study showed that the proteases from Balanites aegyptiaca pulp extracts are able to replace lactic ferments for yoghurt. This result is promising, especially since the availability and cost of these plant extracts are within reach of camel breeders and easy to obtain.