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Abstract Cheese is commonly derived from cows milk by separating whey and curds through a fermentation process, involving both aerobic and anaerobic microbial activities. Cheese making is done through a process called milk coagulation with the help of rennet. However, rennet is not easily obtained and rather expensive. Fortunately, rennet can be substituted by cermai fruit extract in this milk coagulation process. The present study aims at determining the concentration of cermai fruit extract thatcan optimally speed up the clumping process of FH cattle milk in cheese making. The extracts were obtained through smooth blending, filtering, and squeezing. Five experiments were conducted using extracts with different concentrations: 50%, 60%, 70%, 80%, and 90%. The results show that 90% is the most optimum concentration of cermai fruit to help the coagulation process in cheese making. The milk coagulated in the average time of 5.4 minutes. To conclude, cermai fruit extract could determine the milk coagulation process time period and can be used as a substitute for rennet