Okra mucilage (OM) was used as plant stabilizers at levels of 0 (control), 0.0125%, 0.025%, 0.05%, 0.1% and 0.2% (w⁄w) in making Kareish cheese. The resultant cheese treatments were examined for their physicochemical,  microstructural, textural, water holding capacity (WHC), emulsion capacity (EC), emulsion stability (ES), scanning electron microscopy, textural,  and sensory characteristics. Viability of probiotic in the resultant cheese treatments was also detected. Moisture and yield of treated cheese with 0.2 and 0.1% OM were higher, compared with control. Total solids were not influenced, as compared with the control at 4^oC as a result of OM addition. The pH values of Kareish cheeses with OM were higher than that of the control, when fresh or during the storage period (4^oC /14 days). It could also be noticed that OM levels are of bifidogenic effect, as they enhanced the development of probiotic bacteria in the examined cheese treatments.. Texture profile analysis (TPA) indicated that all levels of OM resulted in variation of TPA, as hardness; adhesiveness, and gumminess, decreased while chewiness, cohesiveness & springiness increased within the examined treatments, when fresh and during storage. The addition of OM improved Kareish cheese texture, by using 0.05%, which was the most accepted treatment. Cheese microstructure was intensified by the addition of high level of OM, as it promoted regularly aggregation of protein matrices, characterized by a finer-meshed network, compared with that of the control. Generally, it is recommended to use 0.05% and 0.025% OM in Kareish cheese making to enhance its organoleptic properties with good nutritional value of fiber.