Kareish cheese was manufactured from fresh buffalo skim milk as control and reconstituted milk from skim milk powder (SMP), milk protein powder (MPP) and stabilizer (Uni cream). Skim milk powder (SMP), milk protein powder (MPP) and stabilizer (Uni cream) were added at different ratios to water for making of Kareish cheese. Resultant cheeses were evaluated for their chemical, physical, microbiological and sensory attributes when fresh and during refrigerated storage (5 ± 2 °C) up to 4 weeks. The moisture content in reformulated cheese was increased with increasing SMP and stabilizer percentage in the formula during pickling. Reformulated Kareish cheese samples showed different ash contents as a function of adding SMP and MPP to the blend. Manufacturing Kareish cheese from reformulated mix of SMP, MPP and stabilizer in water resulted in lower pH values of resultant Kareish cheese compared to control (fresh skim milk). Among all treatments, control treatment (fresh skim milk) had the highest viscosity value. The penetration value was increased i.e. the firmness decreased, with increasing the ratio of stabilizer in reformulated treatment. The penetration values decreased in stored kareish cheese samples including control with prolonging the storage period. All reformulated Kareish treatments and control one were free of coliform bacteria either when fresh or during storage up to 4 weeks. Treatments containing lower percent of stabilizer remained as the best acceptable product followed by the control while treatments containing higher percentage of stabilizer came last.