Withania coagulans by two water and alcoholic extraction methods and the levels of 0.5, 1 and 1.5% of mentioned extracts contained plant proteinase were used in cheese making. The color parameters (brightness/L*, redness/a* and yellowness/b*), physicochemical properties (pH, moisture, fat, syneresis, total protein, soluble protein in water and in 12% TCA) and total acceptance of produced cheeses were compared with the control sample (prepared with commercial recombinant chymosin 0.5% WCE-cheese and its alcoholic form, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. However, commercial application of this extract in order to replacewith microbial rennet requires the risk assessment and to convince that the WCE is harmless for the human health.