Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient for cheese making, containing ~20% casein with ~70% of whey proteins removed by microfiltration, and diafiltration of skim milk, and then further concentrated by vacuum evaporation. Our objective was to investigate rennet coagulation and cold gelation properties of recombined thawed frozen HC-MCC and cream under different conditions. The HC-MCC was recombined with cream using low shearing at 50°C for 30 min, followed by rheological measurements. Cold gelling temperature (the temperature at which storage modulus (G′) = loss modulus (G″)), was positively correlated with casein levels from 8.6% to 11.5% (R² = 0.71) and pH from 6.6 to 7.0 (R² = 0.96). Gelation occurred at ~35, ~26 and ~13°C with 11%, 10% and 9% casein concentration, respectively. This process was reversible with a hysteresis effect observed depending on whether the mixture was being heated or cooled. Rennet coagulation of HC-MCC and cream mixture at rennet level of 20 mg/100 g was studied by testing coagulation time (CT, the time when G′ = G″) and curd firming rate (the ratio of G’ at 1.5 times of coagulation time and at coagulation time). Increasing casein level from 3.3 to 10.9% significantly increased (P < 0.001) G’ from 0.1 to 2 Pa, and slightly reduced CT (P < 0.05) by 1.3 min from casein level from 3.3% to 5.7%, without change of CT at higher casein level. Decreasing pH of mixture from 6.6 to 6.2 significantly reduced CT (P < 0.001) by 5.5 min, and increased firming rate (P < 0.05) from 35 to 107. Decreasing coagulation temperature from 31 to 25°C significantly decreased firming rate (P = 0.001) from 160 to 76, increased CT (P < 0.001) by 2 min, and G’ (P < 0.05) from 2 Pa to 4 Pa. Addition of citrate to the mixture significantly decreased (P < 0.05) firming rate from 35.2 to 4.6, increased G’ (P < 0.05) from 3 Pa to 6 Pa, with no significant effect (P > 0.05) on CT. Therefore, decreasing coagulation temperature, or adding citrate may make rennet coagulation properties of recombined HC-MCC and cream at high casein level more suitable for cheese making by increasing coagulation time and reducing curd firming rate. Understanding rennet coagulation and cold gelation properties can help potentially use recombined HC-MCC and cream for cheese making.