Solanum dubium fruits were collected and used as a plant source for extracting milk coagulating enzymes. The enzyme was extracted by four methods and the activity of each extract was determined. Solanum dubium fruits were kept at 4 and 37ºC for five months, while aqueous extracts of the Solanum dubium fruits were kept at 4 and 37ºC for three months. The crude extract of Solanum dubium fruit was precipitated by ammonium sulphate using different concentrations (0-90%). Partial characterization of the milk coagulant was carried out. The results showed that maximum milk-activity (p<0.001) was obtained from Solanum dubium fruit extracted with freeze-drying. The milk-clotting activity significantly decreased (p<0.001) from 3.65 U/mL when Solanum dubium was extracted with 1% NaCl in distilled water to 1.74 when Solanum dubium was extracted with 5% NaCl. The loss in activity of Solanum dubium fruits stored in liquid and solid forms increased significantly (p<0.05) at room temperature compared to refrigerator storage. The saturation with ammonium sulphate (60%) gave higher milk- clotting activity (5.03 mg/mL) and protein content. The partially purified Solanum dubium fruit extract had the highest activity at 70ºC and pH 10. Twenty five milliliters (25 mL/50 L milk) of a partially purified Solanum dubium fruit extract was recommended for cheese making.