Abstract: Maush kraer is a traditional dairy product of state of Jammu and Kashmir. However, there is lack of literature regarding processing and quality of Maush kraer, therefore the present study was undertaken with the objective to study the effect of different coagulants (natural and chemical) on quality characteristics of Maush kraer. In T1, the buttermilk was used as a natural coagulant, while as in other treatments citric acid (chemical coagulant) was used at 2 (T2), 3 (T3) and 5% (T4) in order to bring about the coagulation of milk. The results revealed that use of citric acid resulted in decrease of moisture content in the Maush krear with increase in concentration from 2 to 5%. Further, the use of citric acid resulted in significant (p>0.05) increase of fat content in Maush krear with highest value of 37.08±0.49% in the group wherein 5% (T4) citric acid was used compared to 34.15±1.13% in control. The increase in the citric acid level resulted in proportional increase in fat percent. The yield of Maush krear did not differ among all the treatments groups. There was no difference (p>0.05) in the values of total solids and yield of whey among various treatment groups. The values of various sensory attributes viz. appearance, flavor, body and texture and overall acceptability were highly desirable for buttermilk group (T1) when compared with other groups. In conclusion, highly desirable scores in terms of sensory attributes were achieved for buttermilk group than the citric acid groups, hence buttermilk, a natural coagulant, is recommended for quality preparation of Maush krear.